You've probably noticed that we're really into all things tequila around here. And, of all those things, we're really big fans of a good margarita. Here in Southern California, the margarita may as well be the official cocktail of the region because it's that popular. So pretty much every time we have a chance to concoct a new maragarita, we get after it.
This margarita is made with one of our favorite under-appreciated winter citrus, the kumquat. Their sweet-super tart flavor is ah-mazing tossed with a roasted pork loin, sliced into an arugula salad, or cooked into a quick marmalade. Here we combine it with orange-flavored liqueur, lime juice, and great tequila for a sweet-tart margarita.
leaves removed and roughly chopped
halved plus 1 more thinly sliced for garnish
cut into sixths for the rim of the glass
For the infused tequila: Place the jalapeno in the tequila and let soak for at least 30 minutes. Depending on the heat level you like, you can either leave the jalapeno in the tequila or strain it off and discard it.
For the thyme salt: Combine the chopped thyme with the salt on a small plate and, using your fingers, crush the mixture until well combined.
For the margarita: Press half of a squeezed lime along the rim of a highball glass. Then roll the rim into the thyme salt. Place the halved kumquats in the bottom of a cocktail shaker then muddle using a muddler or the base of a wooden spoon. Add the tequila, simple syrup, lime, and orange-flavored liqueur to the cocktail shaker. Fill halfway with ice then close and shake until thoroughly chilled. Strain into a glass filled with crushed ice and garnish with some sliced kumquats and a pinch of the thyme salt.
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