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Snowbird | Taste and Tipple


Course Drinks
Cuisine Mexican
Keyword Snowbird
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1 drink
Author Yvonne Langen


  • 1 oz mezcal
  • ½ oz Grand Marnier
  • 2 oz tangerine juice, freshly squeezed
  • 2 oz orange juice, freshly squeezed
  • ¼ oz kumquat syrup
  • ¼ oz grenadine

Kumquat Syrup

  • 12 kumquats
  • 1 cup water
  • ½ cup granulated sugar


  1. Fill a Collins glass with ice and add 1 oz mezcal, ½ oz Grand Marnier, 2 oz orange juice, 2 oz tangerine juice, and ¼ oz kumquat syrup. Add ¼ oz grenadine and let it settle to the bottom of the glass. Garnish with a kumquat or orange wheel. .

Kumquat Syrup

  1. Slice kumquats into ¼-inch-thick (5-mm) rounds. Using a skewer, poke out seeds.

  2. In a small saucepan, bring water and sugar to a boil over medium-high heat, whisking to dissolve sugar. Add kumquat slices. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, until kumquats are tender, about 12 minutes. Remove from heat and cool completely.

  3. Transfer kumquats and their syrup to a glass jar with lid. Refrigerate up to 1 month.