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Serves One
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Candied Limequats

2/3 C water

2/3 C sugar

Dash of salt

Around 8-10 large limequats

Bring water, sugar and salt to a boil, stirring to dissolve sugar. Slice limequats very thin removing the seeds along the way (the seeds will make the syrup bitter). Add limequat slices to the boiling mixture and remove from heat. Let cool and then refrigerate overnight.

Limequat Margarita:

1 fluid ounce premium tequila

¾ fluid ounce brandy-based orange liqueur (such as Grand Marnier®)

¾ fluid ounce cointreau

¾ fluid ounce limequat syrup (see recipe above)

1 Tbsp. limequat juice

½ cup sweet and sour mix


1. Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses with a cut limequat and press the glass rims into the salt.
2. In a cocktail mixer 3/4 full of ice, combine tequila, Grand Marnier, cointreau, limequat syrup and lime juice. Pour in sweet and sour until ice is covered. Shake vigorously and strain into glass.