Kumquat Sour Flip
Bright, gloriously sour kumquat juice shaken up with simple syrup, dry gin, egg white, and a splash of Campari — this is a sweet-tart sipper, meant to be savored over the cocktail hour. The egg whites are lovely in it: they soften a little of the citrus pucker and give the drink a pleasantly creamy texture that’s reminiscent of an orange dreamsicle.
We like to make this lively cocktail on game night, when we’ve got a couple friends over for a night of cards and conversation, and we don’t mind hopping up to mix drinks. It’s also a lovely late afternoon tipple, perfect for an afternoon of pocket novels and letter writing.
Our tip: Juicing the wee kumquats doesn’t need to be laborious. Trim the ends, cut them in half, and put three or four of them in your lemon or lime press at a time.
For the kumquat simple syrup:
½ cup sugar
½ cup water
½ cup kumquats, rinsed
For the flip:
2 oz gin
½ oz Campari
½ oz lemon juice
½ oz kumquat juice (about 10 to 12)
¾ oz kumquat simple syrup
1 egg white
1 kumquat, thinly sliced
Equipment: Cocktail shaker
To make the simple syrup: In a small saucepan, combine sugar, water, and kumquats and bring to a boil. Lower the heat and simmer the syrup for 5 minutes.
Remove from heat, cover, and cool for 10 minutes. Strain into a mason jar and set aside.
To make the flip: In a cocktail shaker, combine the gin, Campari, lemon juice, kumquat juice, simple syrup, and egg white and shake until all the ingredients are combined.
Fill shaker ¾ with ice and shake vigorously until frothy.
Strain into a coupe or martini glass and garnish with kumquat slices.