There's rarely a time when a margarita doesn't sound like a good idea...especially when it's jazzed up with seasonal fruit. As winter comes our way, the cold weather brings with it a plethora of citrus whose tart flavors are the perfect companions to tequila.
Olive-sized kumquats have an edible peel that's sweet while the flesh is tart. A hearty muddling brings out the oils from their skin as well as the juice from their flesh, bringing that tartness that's key to a balanced margarita.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
- 4 kumquats, sliced
- 1 1/2 ounces 100% agave tequila
- 1/2 ounce Cointreau
- 1/4 ounce agave nectar
- 1 tablespoon coarse salt, for the rim
- Kumquat, for garnish
Run a slice of kumquat along the rim of your glass, then dip the glass in the salt. Set glass aside.
In the bottom of a cocktail shaker, thoroughly muddle the kumquats—about 12 hefty muddles.
Add tequila, Cointreau, and agave nectar. Fill cocktail shaker with ice and shake for 15 seconds.
Fill your glass with ice cubes and strain margarita into the glass. Garnish with a kumquat slice.