Recipe: Limequat-Vanilla Mojitos
What is a limequat?
Yes, it’s exactly what it sounds like. Limequats are a cross between key limes, the sweet small variety of limes, and kumquats, the small, tart citrus with the edible skin. Although they are more tart than kumquats and only to be eaten out of hand by pucker-faced loving folks, the limequat has a distinct flavor and appeal all its own.
Looking for a signature cocktail for your Mardi Gras celebration or an eye-catching edition to your Oscar party punch? Try slicing limequats into the finished drink, their flavorful and edible. Here’s an easy simple syrup recipe for making mojitos or other drinks.
- 1 1/2 cups limequats, seeded and thinly sliced
- 1 cup water
- 1 1/2 cup sugar
- 1/2 whole vanilla bean
- Heat the water and sugar in a small saucepan until the sugar dissolves. Remove from heat and add in limequats. Split the vanilla bean and scrap out the seeds, mix them in to the syrup. Add vanilla bean and allow to cool to room temperature. Store refrigerated in a non-reactive jar.
- 4 oz white rum
- 12 mint leaves
- 10 limequat slices remove from syrup
- 2 Tbsp limequat-vanilla syrup
- 1 oz fresh lime juice
- 4 oz soda water
- Sugar for glass rim
- Wet the rim of two glasses with a lime and dip them in the turbinado sugar. Add crushed ice to each glass. In a cocktail shaker, add the mint leaves, limequat slices and syrup and lime juice. Muddle until leaves are broken. Add the rum, ice and shake to mix. Divide between two glasses, top with soda water.
- One of the easiest ways to make use of limequats is by using them in cocktails, teas or sliced into a punch. Their sweet tart taste brings a bright lemon-lime quality and pairs well with other fruit juices, but try using limequats in marmalade, or preserving them in salt like you would with lemons for chicken tangine.