The traditional Corfu liqueur is produced by extracting the rare citrus fruit kumquat into alcohol, with the traditional way that is carried from one generation to the other for so many years:
The fruits are carefully collected from the orchards, they are cleaned, washed and placed inside stainless containers with the alcohol, so that the chemical alcohol will absorb the substances, the scent and the color of the fruits. Then the syrup is added, to compose the liqueur. The filtering and the bottling of the liqueur then follow.
Kumquat liqueur is served ice cold as a digestive drink upon every meal. It is also wonderful with crushed ice or as an ingredient for cocktails with “Greek character”. It can be amazingly combined with fruit salads and it can be used to flavor a dessert or the sponge cake of a tart.
Kumquat Cream Liqueur is created by adding milk at the final stage of the production process. Its velvety texture makes it an excellent ingredient for cocktails.