Spring Margarita with Kumquats
We are lucky that in California even December is a legitimate surf month, but we still get excited about the warm spring weather and the promises it brings. Just as everywhere else, it’s the season to get out, be adventurous and celebrate life…with a cocktail of course. And what better way to combine all three, than venturing to your local farmers market and shaking things up with some crisp, organic citrus.
This Kumquat-Pink Peppercorn Margarita is the perfect spring cocktail and another bar-quality cocktail you can make at home. It’s different, refreshing, and most importantly really easy to make. All you need to make this Margarita are these simple and accessible ingredients – Silver Tequila, kumquats, agave nectar, and pink peppercorns. And if you are the salt rim margarita sipper, the pink Himalayan salt is a great way to “dress up” your cocktail.
We first tried muddling the Kumquats, which you can do too if you don’t have a juicer, and it worked just fine but you might have to use more fruit to get enough juice for the cocktail. We then tried running kumquats through a food processor and the result was a lot more juice for the cocktails. It also added a unique mouth feel with a thicker creamy-like texture and balanced burst of citrus that will make you wonder why you ever settled for a Margarita mix.
With just a hint of spiciness from the pink peppercorns (which by now have grown to be one of our favorite cocktail seasonings), good quality white tequila (we prefer Cazadores Blanco), and just a touch of agave, this is the perfect “Margi” to rejuvenate you on a sunny Sunday afternoon.
And if you like a whiff of smokiness and happen to have a Mezcal bottle laying around your house, try rinsing or spraying the serving glass with it before adding the ice and pouring the drink.
So salud, to springtime, sunny Sundays and adventurous life!
SPRING MARGARITA WITH KUMQUATS
- 2 oz Cazadores Blanco Tequila (or any good white tequila)
- 1 oz Fresh Kumquat Juice
- 0.5 oz Agave Nectar
- 1 teaspoon Whole Pink Peppercorns
- Mezcal (optional for a rinse)
- Himalayan Salt (for the rim)
Rinse the serving glass with a touch of Mezcal (optional)
Rim the serving glass with Himalayan salt (optional)
In a cocktail shaker, add the Tequila, Kumquat Juice, Agave Syrup and the whole Pink Peppercorns
Add ice, shake vigorously and strain into the rimmed glass over ice
Garnish with a whole Kumquat skewer
1 pounds of Kumquats will yield approximately 10 ounces of fresh juice enough for about 10 cocktails. If you have to muddle them, 3 average size Kumquats per cocktail would be sufficient to extract enough juice.
We actually enjoyed chewing on the pink peppercorn bits and they looked awesome floating in the drink, but if you find their texture irritating, you can also fine strain them once you have shaken your cocktail.
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