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Coffee Margarita

Cinco de Mayo cocktail recipe: Coffee margarita with kumquat garnish
Trevor Pearson / Mother of Pearl

Chef notes

Laura Newman, the mastermind behind this unusual concoction, says that using toasted sesame oil and Patron XO Cafe (a liqueur that blends tequila and coffee flavors) adds a "darker, umami element" than a classic margarita. Why the kumquat pairing? As Newman explains, not only are they colorful and edible, "Kumquats are incredibly aromatic and smell like supercharged, bitter oranges. Since the drink already has that intense chocolate and toasted sesame nose, the citrusy scent is a wake-up call that keeps you from being overwhelmed." And for Instagram purposes, the kumquat is certainly one of the more adorable fruits out there: "I'm a sucker for how the cross-section looks," says Newman.

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  • 1 1/2 ounces silver tequila
  • ¾ ounce Patrón XO Cafe
  • ½ ounce triple sec
  • ¾ ounce freshly squeezed lemon juice
  • ¾ ounce Fresh Lemon Juice
  • 1 teaspoon toasted sesame oil
  • Kumquats (for garnish)


Combine all ingredients in a cocktail shaker with ice and shake to chill.

Strain over fresh ice into a double old fashioned glass. Garnish with a slice of fresh kumquat on a cocktail stirrer.