Inspired by this Saveur recipe, we adapted our drink to use the Kumquat-Ginger Syrup instead of a kumquat-infused gin. One benefit is that the syrup can be used as soon as it’s cool, whereas the infusion can take a couple of weeks.
Orange-Ginger Curd
Orange-ginger curd is a less tart variation on lemon curd, with a bright citrus flavor and a gorgeous hit of warm, spicy ginger. We love it on bread, scones, biscuits or as the filling in a tart.