Kumquat Caipirinha – a delicious recipe with sugar, light corn syrup, soy sauce, lemon juice, sugar, kumquats. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In heavy 1 1/2- to 2-quart saucepan over moderately low heat, stir together sugar and 1/2 cup water until well combined. Heat until sugar melts, then simmer mixture, uncovered, without stirring, until medium caramel color, about 25 minutes. Remove from heat and stir in corn syrup. Cool 3 minutes, then stir in soy sauce. Cool completely. (Sauce can be made ahead and stored, tightly covered, at room temperature up to 1 month.)
2
Pour 1/4 teaspoon soy-caramel sauce into bottom of 10-ounce glass (such as double old-fashioned). Set aside.
3
In cocktail shaker, stir together lemon juice and sugar. Add kumquats and, using wooden muddler or spoon, pound and press until kumquats are crushed. Add cachaca and ice cubes and shake vigorously for 5 seconds. Pour (unstrained) into glass with soy-caramel sauce.
299
kcal
Calories
76
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup sugar, 1 tablespoon light corn syrup, 2 tablespoons soy sauce, 1 tablespoon (1/2 ounce) fresh lemon juice, and more.
Yes, Kumquat Caipirinha falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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