In our Melbourne backyard, the one fruit tree that produces with any regularity is a cumquat. Bitter little issues, cumquats – spelled kumquats exterior Australia – will not be fairly as versatile as most different citrus. So, I say “when life offers you cumquats, make marmalade!” – then use it in a punchy and tangy cocktail.The Woman Marmalade is a late-night specialty in our family. You can also make a non-alcoholic model by shaking up the marmalade with a tangy fruit juice. Grapefruit with a splash of lime works effectively; the marmalade provides texture and complexity that elevates the juice to mocktail standing.The cocktail is made with mezcal and apricot brandy however you may swap out the mezcal for aged tequila, brandy or whisky. You could possibly additionally use a brighter marmalade primarily based on lime, lemon or grapefruit, and swap the lime juice for lemon to pair with a lighter spirit.To make the spiced marmalade, you’ll want a saucepan, juicer, microplane, measuring jug and scale.For the cocktail, you’ll want a rocks glass, shaker and a jigger.Cara Devine’s cumquat marmalade and different preserves from recipe ebook Behind the House Bar. {Photograph}: Gareth SobeySpiced cumquat marmalade – recipe500g cumquats1 cup (250ml) water, or sufficient to cowl the cumquats250g granulated white sugar, or to style (I wish to maintain my marmalade fairly tart)Pinch salt1 tsp floor cumin½ tsp smoked paprika ½ lemon, zest and juiceQuarter or slice the cumquats (relying on dimension). You may cowl the cumquats with the water and go away them to soak in a single day when you’ve got time. This softens the fruit, which helps it to prepare dinner sooner and retains the flavour more energizing, however it’s not crucial. In case you do that, prepare dinner the cumquats in the identical water you soaked them in.Put the cumquats, water and sugar in a saucepan and stir over a low warmth for 10-Quarter-hour till the fruit is tender and the sugar has dissolved. Add the salt, spices, lemon zest and juice whereas nonetheless over a low warmth, then improve the warmth and convey the combination to a rolling boil. Cut back the warmth to medium and proceed boiling for about 20 minutes, or till the marmalade has thickened.To test if it has reached setting level, place a small plate within the freezer till chilly, then drop a dollop of marmalade on the chilly plate. Tilt the plate and, if the marmalade doesn’t run, you’re good to go. If it runs, proceed boiling for a couple of minutes, then use the identical chilly plate technique to test once more. Or you may simply eyeball it, if you happen to’re a cowboy like me. Fish out any pips you may see.If marmalade is correctly jarred and sealed in a sterile container, it could possibly final within the pantry for as much as six months. As soon as opened, maintain it refrigerated and use inside 12 weeks.Woman Marmalade cocktail recipe45ml mezcal15ml apricot brandy2 tbsp spiced cumquat marmalade30ml lime juiceCubed iceCumquat halves, to garnishAdd the alcohol, marmalade and lime juice to your shaker tins with ice and shake exhausting.“Dump” into your glass (in different phrases don’t pressure it, simply pour in the identical ice you shook with), including extra ice if essential to fill the glass. Garnish with a cumquat half.
That is an edited extract from Behind the House Bar by Cara Devine, with images by Gareth Sobey (A$36.99, NZ$36.99, Hardie Grant Books), out 1 July
