Hope you all had a great Cinco de Mayo yesterday. I’m a little late posting my margarita recipe, but it’s so yummy you’ll want to try it sometime this summer for sure. We really liked how refreshing it was and I love the added kumquat puree to this instead of all that margarita mix stuff.
(Adapted from Love and Olive Oil)
12 ounces kumquats, halved and seeded
1/2 cup water
Combine kumquats and water in a blender and blend on high until smooth(ish). Pour mixture through a fine mesh sieve to remove pulp and big chunks.
For each drink, in a cocktail shaker, combine 3 ounces (5-6 tablespoons) kumquat puree with 1 ounce (2 tablespoons) tequila, 1/2 ounce (1 tablespoon) triple sec, and sugar syrup to taste (I used 2 tablespoons, Taylor preferred it with 1).
Shake well to combine. Pour over ice. Garnish glasses with kumquat slices and salt, if desired.
*To make a quick sugar syrup, combine equal parts water and sugar in a microwave safe bowl or glass measuring cup. Microwave on high for 1 minute or until hot, and then stir until sugar is completely dissolved.