Now this is my kind of green—deliciously drinkable.
Okay, drinking green. Who needs green juice?
(Fine—me. Especially on mornings I need a little boost.)
This is my version of green juice: a bright, syrupy kiwi margarita that’s perfect for spring celebrations like Kentucky Derby season and Cinco de Mayo—two of the best food and cocktail holidays that often fall close together. I already have a million recipes I want to share, but let’s start with this one.
These margaritas are vibrant, fun, and a little fancy. They pair beautifully with crunchy oven nachos if you want a not-so-boring side to go alongside your drinks.
First, let’s talk about kiwi berries. I adore them: tiny, sweet, and totally poppable. They have the same kiwi flavor without the fuzzy peel—no annoying peeling required—and they’re the perfect garnish for these cocktails. I found mine near the regular kiwis at Whole Foods; while they’re often in season in autumn, some stores carry them briefly in spring too.
The syrup is deeply green and lovely. If seeds bother you, simply strain the syrup through a fine mesh and you’ll have a silky, seed-free liquid. I find kiwi seeds hardly noticeable, but straining is a quick fix for anyone who prefers a perfectly smooth texture.
I make these margaritas using my standard on-the-rocks method, swapping in a simple kiwi syrup—just like I do for strawberry or peach versions. Kiwi berries make a pretty garnish, but regular kiwis work perfectly for the syrup itself. It’s easy to prepare and keeps well in the fridge.
Pro tip: make a big batch of kiwi simple syrup and keep it chilled for the weekend. It’s fantastic in kiwi mojitos, kiwi juleps, gin fizzes, or any cocktail that could use a bright, fruity note. I could happily eat the syrup by the spoonful.
There’s also a kiwi cucumber gin fizz recipe in my cookbook if you want more ways to use this syrup. For now, let’s focus on the margarita—crisp lime, tequila, a touch of Grand Marnier, and vibrant kiwi syrup.
Kiwi Margaritas
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Ingredients
- 2 ounces Grand Marnier
- 1 1/2 ounces Tequila (silver preferred)
- 2 ounces lime juice
- 2 1/2 ounces kiwi simple syrup
- lime + fresh kiwi or kiwi berries for garnish
- coarse salt for the rim
kiwi simple syrup
- 4 kiwi fruit, peeled
- 1/2 cup sugar
- 1/2 cup water
Instructions
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Rim your glass with a lime wedge and dip in coarse salt. Fill the glass with ice—crushed ice works especially well. In a cocktail shaker, combine tequila, Grand Marnier, kiwi simple syrup, and lime juice with ice. Shake for about 30 seconds, then pour over ice. Squeeze in lime slices and add a few kiwi berries or kiwi chunks for garnish.
kiwi simple syrup
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Place peeled kiwi in a food processor and blend until smooth. In a small saucepan, combine sugar and water and bring to a boil, whisking until the sugar dissolves. Remove from heat and let cool. Once cooled, add the syrup to the kiwi puree and blend until fully combined. Strain if you prefer a seed-free syrup. Store sealed in the refrigerator for up to a week.
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This recipe scales easily—double or quadruple as needed. Adjust sweetness to taste by adding extra simple syrup a little at a time. For larger batches, consider using bottled lime juice to save time.
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I want to hug those little kiwi berries.