Once Orioles build their bench, Buck Showalter wants to use it more to spell everyday players

Candied kumquat mojito

This festive beverage uses candied kumquats and sweet pineapple juice. Slainte!! Candied kumquats 1 cup boiling water 1 cup sugar 12 kumquats, whole 1 stalk lemongrass, ends trimmed and outer layers removed, slightly smashed with the side of a chef's knife 1/2 teaspoon orange blossom water 1. Add the boiling water to the sugar. Stir to mix and dissolve the sugar, cool. 2. Bring a pot of water to boil. Blanch the kumquats for 1 minute, drain. 3. Place the sugar water, lemongrass and orange blossom water in a bowl. Add the kumquats, placing a small plate on top to submerge the kumquats. Cover and refrigerate for at least 12 hours and up until 3 weeks. Simple syrup Note: You'll have enough simple syrup and candied kumquats for up to 12 drinks. 3/4 cup boiling water 3/4 cup sugar Add the boiling water to the sugar. Stir to mix and dissolve the sugar. Cool. Cocktail 6 mint leaves 3/4 ounce (5 teaspoons) simple syrup, divided 1 candied kumquat 4 teaspoons fresh lemon juice 2 teaspoons fresh lime juice 2 ounces rum 1 tablespoon pineapple juice 1 wedge lime Splash club soda 1. In a double old-fashioned glass, muddle the mint with one-fourth ounce (two teaspoons) simple syrup. Add the candied kumquat and muddle. Add ice to glass. 2. In a cocktail shaker, mix together the lemon and lime juices, the remaining one-half ounce (about 3 teaspoons) simple syrup, the rum and pineapple juice. Shake well. Pour into the glass, add the wedge of lime and splash of club soda.
Photo by Ken Hively
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