Bright, citrusy, and perfectly balanced, this Kumquat Ginger Margarita is the kind of cocktail you’d happily order out — and according to the recipe’s creator, friends said they’d pay $20 for it at a restaurant.
Kumquats bring a uniquely sweet-tart flavour that pairs beautifully with fresh ginger, lime juice, tequila, and orange liqueur. The result is refreshing, vibrant, and ideal for spring entertaining.
One of the standout features of this recipe is the kumquat ginger purée, which makes enough for multiple cocktails and is just as delicious beyond the glass — spread on toast, stirred into yogurt, or used as a citrusy condiment.
Kumquat Ginger Margarita
INGREDIENTS
Kumquat Ginger Puree (makes ~ 3/4 cup)
1/3 cup sugar
1/3 cup water
1 heaping cup kumquats, quartered
3/4 tsp grated ginger
Pinch of kosher salt
Margaritas (makes 1 drink)
2 oz blanco tequila
2 oz lime juice
1/2 oz orange liquor (I like Cointreau or Grand Marnier)
2-3 tsp kumquat ginger puree*
Ice
Thinly sliced kumquats (for garnish)
Salt for rimming glasses (optional)
METHOD
Make the kumquat ginger puree: Add the sugar and water to a small saucepan over medium-low heat. Simmer the mixture until the sugar has dissolved, about 2-3 minutes, stirring occasionally.
Add in the sliced kumquats, grated ginger and pinch of salt to the sugar mixture and allow to simmer over medium-low heat until the kumquats are softened and fragrant, 5-7 minutes.
Transfer the mixture to a blender and blend until the mixture is smooth. Be careful when blending a hot liquid like this — I keep the nozzle open to let some steam out and rest my hand with a kitchen towel on the lid while blending.
Transfer to a container to cool — this will keep in the fridge for weeks and is delicious spread on toast, mixed into yogurt…the list goes on! If you’re making margs right away, spread the mixture in a thin layer on a parchment-lined sheet tray or plate to cool quickly.
Make the margaritas. Add tequila, lime juice, orange liquor, kumquat ginger puree and a large handful of ice into a cocktail shaker. Shake for 30 seconds, or until the sides of the shaker have become frosty.
Pour over ice in salt-rimmed glass and garnish with slices of kumquat. Enjoy!
Recipe and photo via Kendall Andronico