Aperol Coconut Margarita Recipe

Name: Brine Seafood & Raw Bars APEROL COCONUT MARGARITA Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz reposado tequila (Metagave or similar); 0.75 oz coconut liqueur (e.g., Malibu or Clear Coconut Liqueur); 0.5 oz Aperol; 1 oz fresh lime juice; 0.75 oz coconut syrup (coconut simple syrup or coconut cream thinned to syrup); 4 oz ice (for shaking); 1 tsp Tajín chile-lime seasoning; 0.25 tsp fine sea salt (optional, to mix with Tajín); 1 each lime wedge (for rimming and garnish); 1 tsp toasted shredded coconut (optional garnish)

Inspired by Brine Seafood & Raw Bar

Time10m

Serves1

Metagave reposado/ coconut liqueur/ aperol/ coconut syrup/ lime juice/ tajin rim

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Ingredients

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Cocktail

2 oz reposado tequila (Metagave or similar)

3/4 oz coconut liqueur (e.g., Malibu or Clear Coconut Liqueur)

1/2 oz Aperol

1 oz Fresh lime juice

3/4 oz coconut syrup (coconut simple syrup or coconut cream thinned to syrup)

4 oz ice (for shaking)

Garnish & Rim

1 tsp Tajín chile-lime seasoning

1/4 tsp fine sea salt (optional, to mix with Tajín)

1 each lime wedge (for rimming and garnish)

1 tsp toasted shredded coconut (optional garnish)

Method

Prepare Glass

Chill glass

Place a coupe or rocks glass in the freezer for 5–10 minutes, or fill with ice water while you prepare the cocktail to chill it.

Pour Tajín and optional sea salt onto a small shallow plate and mix to combine. Run the lime wedge around the rim of the chilled glass, then dip the rim into the Tajín mixture to coat evenly. Set the glass aside.

Build & Shake

Add the reposado tequila (2 oz), coconut liqueur (0.75 oz), Aperol (0.5 oz), fresh lime juice (1 oz), and coconut syrup (0.75 oz) into a cocktail shaker.

Fill the shaker with ice (about 4 oz or enough to properly chill) and secure the lid.

Shake vigorously for 12–18 seconds until the shaker is very cold and well-aerated.

Strain & Garnish

Discard ice or water from the chilled glass. Double-strain the cocktail into the prepared glass using a Hawthorne strainer and fine mesh strainer to remove ice shards and any pulp.

Garnish with a lime wheel or the remaining lime wedge on the rim. Sprinkle a pinch (about 1/4 to 1/2 tsp) of toasted shredded coconut on top of the drink for aroma and texture, if using.

Serve immediately with a small bar spoon or cocktail napkin.