350 g of coumock
300 g of sugar
500 g of tsipouro
1 cinnamon stick
Wash the kumquat well, cut them in the middle and put them in a jar.
Then add the remaining materials.
Close the jar well and leave it in a shady place for 20-30 days.
We often stir sugar to melt.
When the 30 days have passed, strain it in a double dumpling without pressing the fruit.
Put the liqueur in bottles, let it stand for a week and is ready to enjoy it.