Candied Kumquat Whiskey Sours

1. 1

   Halve the kumquats and remove any large, onerous seeds. Set aside in a large bowl.

2. 2

   Prepare a simple syrup, enough to cover the fruit. Add the sugar and water to a large pot, bring to a boil, and then reduce to a simmer until the sugar has completely dissolved.

3. 3

   Transfer the halved kumquats the the pot and bring to a boil once again. Reduce the heat and simmer for about 20 minutes, or until the fruit is soft and candied. Your kitchen should smell absolutely glorious.

4. 4

   Let cool completely. Pour the roasted kumquat syrup into a blender, puree, and ladle into canning jars.

5. 5

   Combine equal parts kumquat syrup and bourbon in a drink mixer. Add ice and the juice of half a lemon. Shake until mixed. Pour into glasses until they're 3/4 the way full.

6. 6

   Top each drink with prosecco and serve. Add a sprig of mint or an extra rind as a garnish. You'll have extra kumquat syrup; store in the freezer until a hot summer day, and pull it out to impress your friends at a park picnic.

* Per serving · 4 servings · Values may vary.