Kumquat Margarita

[Photo: Kelly Carámbula]

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.

Kumquat Margarita

About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:muddler, cocktail shaker


  • 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


  1. 1

    Run a slice of kumquat along the rim of your glass, then dip the glass in the salt. Set glass aside.

  2. 2

    In the bottom of a cocktail shaker, thoroughly muddle the kumquats—about 12 hefty muddles.

  3. 3

    Add tequila, Cointreau, and agave nectar. Fill cocktail shaker with ice and shake for 15 seconds.

  4. 4

    Fill your glass with ice cubes and strain margarita into the glass. Garnish with a kumquat slice.


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