What we want to know? Why kiwi is so underused in cocktail recipes! It's pairs so well with so many flavors, which is why it's our latest obsession when it comes to fruit-flavored margaritas. Ever since Jessica of How Sweet Eats proposed the idea of a kiwi margarita last year, I've been more than onboard. As in, every time I see a kiwi, I want it in a margarita. This version of the kiwi margarita is a bit spicy and a Cadillac margarita, because that's how I do when it comes to margaritas!
a few slices reserved for garnish
sliced paper thin
Wrap a few handfuls of ice cubes in a clean towel or ice crusher bag and, using a mallet, rolling pin, or muddler, tap until all the ice is broken up and crushed (you want a mix of ice sizes from pea sized to snowlike).
Save a few slices of the kiwi for garnish then put the rest in a food processor or blender and blend until smooth (this puree is enough for 4 drinks, FYI). For one drink, combine 3 ounces of the kiwi puree with a few slices of jalapeno, a few leaves of mint, the tequila, orange liqueur, lime juice, and agave in a 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 kiwi.
The kiwi puree is enough for 4 cocktails. You can keep the puree in an airtight container in the refrigerator for up to 2 days before using.
Food styling and photography by Aida Mollenkamp