In Los Angeles, late winter has its own flavor — the short, golden season of kumquats. The city’s trees glow with them: in Silver Lake backyards, along Echo Park driveways, and in every farmers’ market from Brentwood to Los Feliz.
There’s a small window — usually late winter through early spring — when kumquats are perfect. Not orange, not lemon, but that sweet-tart in-between.
The trick is to pick them when they’re firm but not hard, slightly glossy, and just turning deep orange.
Most people peel citrus. Don’t. Not with Kumquats. The rind is the best part; it’s designed to be eaten skin and all. That’s where the depth of flavor lives.
For cocktails, throw your kumquats (we like the ones from the Hollywood, Melrose, Larchmont Village Farmers Markets) into a pan with a little sugar and a splash of water and simmer for ten minutes. If your in a rush, you can also just blitz everything in your vitamix, ninja, or nutribullet blender - "yeah its that easy." You’ll get something golden, complex, and you never knew you needed — the perfect counterpoint to a good spirit.
It’s bright, tangy, and civilized — the kind of cocktail that makes you want to text your landscaper.
H + G Kumquatarita
From garden to glass- naturally.
A recipe for those who garden in glassware.
Ingredients
2 oz tequila blanco or mezcal
2 oz bubbles (Topo Chico, San Pellegrino, or Fever-Tree)
¾ oz kumquat mix (see above)
3 fresh mint leaves (thyme for a more herbaceous concoction)
Sprinkle of cracked pepper
Ice
Instructions
Muddle mint gently, then stir everything with ice. Strain into a chilled coupe or rocks glass. Garnish with a kumquat and a mint sprig.
Trick: This cocktail’s built for participation. The garnish isn’t just decoration — it’s an option. A quick squeeze of the kumquat between thumb and forefinger adds a bright, juicy hit for those who like their drink with a little give.
Created in Los Angeles by Hommes + Gardens — landscape design, objects, and seasonal living inspired by California’s gardens and the rhythm of the city’s seasons.