Recipes

Ingredients:

• 45ml black plum syrup*
• 20-30ml Kaffir Ginger Shrub (depending on your taste preference)
• Muddled thyme
• 60ml soda or mineral water

Method:

• Muddle Kaffir Ginger Shrub together with the thyme in a cocktail shaker or pint jar with a tight-fitting lid.
• Add the plum syrup. 
• Add some ice. 
• Shake and strain glass over new ice. 
• Top with soda.

Ingredients:

• 2 strawberries
• 2 fresh basil leaves
• 1 (1-inch) strip lemon zest
• 60ml Vodka
• 30ml Strawberry Shrub
• 10ml Campari
• 3 ice cubes, plus more for serving
• 60ml cold plain seltzer

Ingredients:

• 2 strawberries
• 2 fresh basil leaves
• 1 (1-inch) strip lemon zest
• 30ml Strawberry Shrub
• 3 ice cubes
• 150ml cold plain seltzer

This cocktail recipe is as simple and sweet as it comes. Cumquat syrup, Prosecco, Lemon Juice and good old fashioned bourbon.

Ingredients:

Method:

1. Combine equal parts cumquat syrup and bourbon in a drink mixer. 
2. Add ice and the juice of half a lemon. 
3. Shake until mixed. 
4. Pour into glasses until they're 3/4 the way full.
5. Top each drink with prosecco and serve. 
6. Add a sprig of mint or an extra rind as a garnish.

This nutty cake recipe is versatile and adaptable and pairs perfectly with candied cumquats. Pistachios add a delicious flavour, however can be substituted with hazelnuts or walnuts if preferred. 

This recipe features a delightful cardamom-flavoured salted caramel sauce however you can omit the cardamom for a classic salted caramel sauce instead.

This Candied Cumquat and Custard Tart is a heavenly combination of creamy vanilla custard, buttery cookie crust and tangy candied cumquats. 

Perfectly balanced in every bite, this dessert is sure to please any palate.

Makes 5 tarts.