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Golden cumquat martinis

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Cumquats have a strong association with lunar new year and symbolise gold and wealth. This martini features a beautiful golden colour and the super sour and sweet spiced flavour of cumquat pickles and spiced candied cumquat slices with star anise sugar.

Golden cumquat martinis

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Serves: 1 Cooking Time: 10 minutes plus one hour preparation for the candied cumquats


  • Martini: ¼ shot vermouth
  • ¾ shot Poor Tom’s dry gin
  • 2 teaspoons of cumquat pickle brine
  • 1 pickled cumquat quartered
  • 1 handful ice
  • 1 pickled cumquat, star anise sugar and candied cumquat for garnish
  • Star anise sugar:
  • 1 star anise ground in a mortar and pestle
  • 1 tablespoon coconut sugar
  • Candied cumquat:
  • 500gms cumquats
  • ¼ cup water
  • ½ cup coconut sugar
  • ½ teaspoon fennel seeds
  • ½ teaspoon cardamom pods
  • 3 star anise
  • ½ teaspoon pink pepper
  • Seeds and pod of one vanilla pod



Martini: To prepare the martini glass apply pickle brine with a pastry brush to the rim of the glass


Dip the glass in star anise sugar


Add the cumquat pickle to the bottom of the glass


Make a cut into the slice of candied cumquat on one side stopping just before the centre and use this cut to anchor the slice on the side of the glass


Add all ingredients except the garnishes to a cocktail shaker with a handful of ice – shake well and pour into a prepared martini glass


Star anise sugar: Grind the star anise in a mortar and pestle and combine with coconut sugar – keep remainder in a small glass jar for next time


Candied cumquats: Add the water, sugar and spices to a medium saucepan and bring to the boil stirring to dissolve the sugar


Slice the cumquats into thin rounds


Add the cumquats to the hot spiced syrup and allow to rest for 1 hour


Meanwhile heat the oven to 110 C and prepare a flat baking tray with baking paper


Add the soaked cumquat slices to the tray and place in the oven, turning every so often and rotating the tray to avoid burning – leave for approximately 40-50 minutes or until most of the moisture has evaporated from the fruits


When they are mostly dried out remove from the oven and allow to cool down – store in a clean glass jar – as the slices cool they will become crisper – don’t worry if there is still a small amount of moisture as this will harden as they cool




I used Poor Tom’s Sydney Dry Gin. Candied cumquats inspired by Leda Meredith’s recipe for Kumquat glass appearing on the spruce eats (Leda Meredith: 24 March, 2018)

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