Strawberry-coco Margarita Recipe
1800 Coconut Tequila, sour mix, strawberry syrup, coconut syrup & a salt or sugar rim
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Ingredients
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Cocktail
Garnish & Rim
Method
Prepare Glass & Rim
Chill and rim
Chill a margarita or coupe glass in the freezer for 5–10 minutes. Run the lime wedge around the glass rim to moisten. On a small plate combine your choice of coarse salt or superfine sugar; if using toasted coconut flakes, mix them with the sugar. Dip the moistened rim into the mixture, twisting to coat evenly. Set the glass aside.
Mix Cocktail
Fill a cocktail shaker halfway with ice.
Add 2 oz 1800 Coconut Tequila, 2 oz sour mix, 1 oz strawberry syrup, 0.5 oz coconut syrup, and 0.5 oz fresh lime juice (if using) to the shaker.
Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled. This both chills and slightly dilutes the drink for balance.
Finish & Serve
Garnish with a fresh strawberry sliced halfway and perched on the rim, or float a thin strawberry wheel on top. Serve immediately with a straw or cocktail pick.
Optional: If you want a sweeter presentation, drizzle a little extra strawberry syrup over the top and sprinkle a pinch of toasted coconut flakes.