Drinks Cocktails Rum Cocktails Kumquat Mojitos 5.0 (197) Add your rating & review Classic mojitos are made with rum, muddled mint and limes; Jean-Georges Vongerichten keeps things interesting by swapping the limes for tart kumquats and kalamansi concentrate, the frozen juice of the sour Asian citrus fruit. If kalamansi isn't available, regular orange juice concentrate tastes just as good. By Jean-Georges Vongerichten Jean-Georges Vongerichten Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on April 16, 2021 Save Rate PRINT Share Close Photo: © Lucy Schaeffer Active Time: 10 mins Total Time: 10 mins Yield: 10 Cook Mode (Keep screen awake) Ingredients 1 3/4 cups white rum One 10-ounce can frozen kalamansi or orange juice concentrate, thawed 20 kumquats (1/2 pound), halved lengthwise 1 quart club soda 1 cup mint leaves 1 large lime, cut into 10 thin wedges Directions In a large pitcher, combine the halved kumquats and mint leaves. Using a large wooden spoon, vigorously muddle the mixture. Pour in the juice concentrate, rum and club soda and squeeze in the lime wedges. Fill the pitcher with ice and serve. Originally appeared: June 2008 Rate It Print