Ingredients

3 ounces Kraken rum
½ ounce lemon juice
½ ounce orange juice
2-3 mint leaves
1 ounce orange peel black pepper syrup (recipe follows)
2 ounces homemade ginger ale
Sparkling wine
“Moroccan” Spiced Candied Kumquats (recipe follows)

Directions

Mix together the kraken, lemon juice, orange juice, mint leaves, ginger ale and syrup and pour into an old fashioned or short class. Fill the glass with extra ice if needed and top with sparkling wine. Garnish with the candied kumquats and a mint leaf.

Orange Peel Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
Peels of 1 orange
3-4 kumquats halved
1 cinnamon stick

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

Moroccan Spiced Candied Kumquats

Makes 2 cups

Ingredients

1½ cups kumquats, halved
½ cup orange liquor
½ cup turbinado sugar
½ cup honey
¼ cup water
2 star anise
2 cloves
3 all spice berries
10 black peppercorns
1 cinnamon stick
1 teaspoon nutmeg, freshly grated
1 vanilla bean, split and seeds removed

Directions

Place all the ingredients in a medium saucepan and bring to a boil, stirring to make sure sugar dissolves. Reduce the heat to a low simmer and continue to cook for about 15-20 minutes. Making sure to stir often while the liquid thickens and the kumquats shrivel up. Cook until most the liquid is cooked down. Take off heat and allow to cool, making sure to discard the anise, cloves, allspice, peppercorns, cinnamon stick and vanilla bean shell. Store in a glass jar or container in the refrigerator for up to 2 months. Take out of the refrigerator and bring to room temperature before serving.