Delray Beach’s El Camino is committed to providing an authentic Mexican experience based on indigenous and organic ingredients, a principle that extends to the bar program. “We like to keep things traditional, but we also seek out the freshest possible components for cocktails and try to combine them in interesting ways,” says manager Brian Gough. “When kiwis came into season, we tried pairing them with mint, and it worked.” Like all the made-to-order drinks at El Camino, the kiwi mint margarita is marked by attention to detail. The agave is shipped in from Mexico, and the juices are squeezed each morning. Gough uses Olmeca Altos blanco, which he feels pairs best with the acidity in the fruit.
Kiwi Mint Margarita
2 oz. Olmeca Altos Tequila Plata
D/e oz. agave
D/e oz. lime juice
1 kiwi, quartered
5-6 fresh mint leaves
Muddle the kiwi and mint leaves together in a shaker. Add the remaining ingredients and shake vigorously with ice. Strain and pour into a double rocks glass filled with fresh ice. Garnish with a mint sprig and a skin-on kiwi wheel.