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Kumquat Sidecar

kumquat-cardamom sidecar-vertical-crdt lara ferroni

A Sidecar riff spiced with cardamom and brightened with kumquats.

The tiny kumquat makes up in flavor what it lacks in size, delivering a bright citrus punch in this cardamom-spiced riff on a classic Sidecar. “It’s the perfect transition between lamb chops and holiday fruitcake,” says Doug Williams of the delicious kumquat cocktail.

Tip: The infused wine makes a delicious aperitif on its own. Simply pour it over ice and garnish with a fresh kumquat. If you can’t find kumquats, navel oranges will work just fine. Just substitute the zest (no white pith) or three large oranges for the kumquats and infuse as directed.


  • 1½ oz. Cognac
  • 1½ oz. kumquat- and cardamom-infused white wine
  • ½ oz. fresh lemon juice
  • ½ oz. simple syrup (1:1)
  • Tools:shaker, strainer
  • Glass: coupe rimmed with Turbinado sugar
  • Garnish:kumquat slice and grated nutmeg


Combine all ingredients with ice in a shaker and shake to chill. Strain into a sugar-rimmed, chilled coupe and garnish.

Kumquat- and Cardamom-Infused White Wine:
1 750mL. bottle of dry white wine (Pinot Grigio works well)
2 oz. vodka
½ cup granulated sugar
24 kumquats, quartered
15 green cardamom pods

Combine all ingredients, except vodka, and infused for 24 hours. Strain into a clean glass bottle, add vodka and keep refrigerated for up to 2 weeks.


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