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Drinking in Season: Kumquat Margarita
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.
Drinking in Season: Kumquat Margarita
About This Recipe
| Yield: | 1 |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Special equipment: | muddler, cocktail shaker |
| Rated: |   |
Ingredients
- 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
Procedures
-
1
Run a slice of kumquat along the rim of your glass, then dip the glass in the salt. Set glass aside.
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2
In the bottom of a cocktail shaker, thoroughly muddle the kumquats—about 12 hefty muddles.
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3
Add tequila, Cointreau, and agave nectar. Fill cocktail shaker with ice and shake for 15 seconds.
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4
Fill your glass with ice cubes and strain margarita into the glass. Garnish with a kumquat slice.
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