I have to confess something first today.
The citrus fruit I talked about in the previous post and the one before that was NOT Sudachi, but Kabosu.
I was just informed by the source.
They are similar, and I did not know the difference.
But I got interested, and did some research.
I found out that there are differences.
Kabosu is a little larger than Sudachi.
They are grown in different regions.
The flavors are supposed to be a little different too.
They say Kabosu has a milder sourness compared to Sudachi.
Water, brown sugar, Kabosu juice, cinnamon, ginger, and cardamom.
A little rum was added to finish it.
I really liked the combination of Kabosu, brown sugar, spices, and rum!
This is a great drink to enjoy on a cold winter day.
By 
