Employees Only
510 Hudson St.
New York, NY 10014

Kumquat Sangaree

Mixologist Jason Kosmas of Employees Only – New York, NY
Adapted by StarChefs

Sangaree, the precursor to Sangria, is a classic category of cocktails from the mid-1800s consisting of some kind of wine with sugar and spice (usually nutmeg). At Employees Only, Mixologist Jason Kosmas uses Champagne for the wine, candied fruit instead of sugar, and, for its seasonality, allspice instead of nutmeg.

Yield: 1 Serving


    Candied kumquats:
  • 12 fresh kumquats
  • ½ cup sugar
  • ¼ cup water
  • 12 allspice berries

  • Kumquat sangaree:
  • 8-10 slices candied kumquats
  • 6 ounces Champagne, such as Mumm Joyesse Demi-Sec Champagne

For candied kumquats:
Slice 1 dozen kumquats into small rings. Combine in a saucepan with 1/2 cup of sugar, 1/4 cup of water and 12 allspice berries. Bring to a boil. Remove from heat and transfer to a container. Cover and refrigerate for 1 day.

For cocktail:
Place candied kumquats at the bottom of a Champagne flute. Top off with Champagne.


  Published: January 2005