“Bartender, There’s A 🥥Coconut In My Margarita”
If you’ve followed my blog, I think you can see pretty quickly that I’m nutty for all things coconutty! So, when you put a little coconut in a cocktail glass, I’m over the moon. Are you with me? It’s summer time and all things delicious in a cocktail glass are A-Okay with me. If you love a margarita, love a Pina Colada, well, you’re going to go bananas for this Coconut Margarita.
Remember that song that goes “You Put The Lime In The Coconut And Shake It All Up”? Well, that’s how this one goes too. But, you add a few more things, you shake it all up and ahhh, delicious libation occurs. This one is absolutely amazing. If you want to put in a little extra effort, make the coconut water giant ice cubes and top them with some toasted coconut. This is a perfect “signature cocktail” for entertaining this summer! Come on by and I’ll shake one up for you and me!
About Tequila
Do you ever wonder what’s the best type of tequila to use in a cocktail, versus just to sip and enjoy? Well, it does matter. The best for a mixed cocktail like this one is tequila silver. It’s the most pure, distilled and bottled without any aging process. But, since I am not the tequila police, just use the one you like the best.
Tequila Gold, then Anjejo and Extra Anjejo are the most aged tequilas. These are best for sipping and enjoying.
For a link to another refreshing tequila cocktail, a classic Paloma Cocktail (and more about tequila) – click here: https://wp.me/p9KEfL-1DG
Coconut Margarita
Fill a rocks glass with one large square ice cube. Set aside.
Into a cocktail shaker filled with ice, add 1 1/2 ounces of tequila silver, 2 ounces of coconut milk, 1 ounce freshly squeezed lime juice and 1/2 ounce each of cointreau or Grand Marnier and simple syrup. Shake at least 30 seconds, then strain into your prepared glass.
Garnish with a wedge of lime.
For a fun serving option, freeze coconut water in a giant ice cube tray. Strain the cocktail into the glass with one coconut water ice cube and top with a teaspoon of toasted coconut. I used unsweetened, shredded coconut.
To toast the coconut, spread onto a tray and toast it on broil. Note that coconut toasts quickly, so once it starts taking on color, it goes very fast. Never take your eyes off it while it’s toasting.
Sip and Enjoy! Cheers!
For a fun serving option, freeze coconut water in a giant ice cube tray.
See the recipe notes for a lighter calorie version of this cocktail too!
Notes
For a lighter calorie version
1 1/2 ounces tequila silver, 2 ounces coconut water, 1 ounce skim milk or milk of choice, 1 ounce freshly squeezed lime juice and 1/2 ounce each of simple syrup and cointreau or Grand Marnier. Continue as per the recipe.
Ingredients
- 1 1/2 ounces tequila silver
- 1/2 ounce cointreau or Grand Marnier
- 2 ounces coconut milk (unsweetened, lite or full fat)
- 1 ounce fresh lime juice
- 1/2 ounce simple syrup
- lime wedges for garnish
- Optional: Coconut water for ice cubes and shredded, unsweetened coconut, toasted for garnish
Instructions
- Fill a rocks glass with ice. Set aside.
- Into a cocktail shaker filled with ice, add 1 1/2 ounces of tequila silver, 2 ounces of coconut milk, 1 ounce freshly squeezed lime juice and 1/2 ounce each of cointreau or Grand Marnier and simple syrup.
- Shake at least 30 seconds, then strain into your prepared glass.
Garnish with a wedge of lime.
Optional: Serve with giant ice cube of frozen coconut water. Put the ice cube into the rock glass and fill to just below the cube. Top with 1 teaspoon of shredded, toasted coconut.
Karen Harris https://www.bittersaltysoursweet.com
