Coconut Margarita Recipe
Smooth Cazcabel Coconut Tequila shaken with Cointreau and lime for a tropical twist on a classic.
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Ingredients
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Cocktail
Garnish & Glass
Method
Prepare Glass
Rim the glass
Rub the lime wedge around the outer rim of a rocks or coupe glass (or both rims if preferred for margarita-style). Spread the coarse sea salt and toasted coconut flakes (if using) on a small plate and gently press the wet rim into the mixture to coat. Set the glass aside.
Mix Cocktail
Combine ingredients
In a cocktail shaker, add 6 ice cubes, 2 oz Cazcabel Coconut Tequila, 1 oz Cointreau, 1 oz fresh lime juice, and 0.5 oz simple syrup.
Shake
Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted on the outside. This both chills and dilutes to the proper balance.
Strain and serve
Fill the prepared glass with fresh serving ice (about 1 cup). Double strain the cocktail into the glass using a fine mesh strainer over the shaker’s strainer to catch any small ice shards or pulp.
If you prefer a up version (no ice), double strain into the chilled rimmed coupe glass without adding serving ice.
Garnish
Float a small pinch of toasted coconut flakes on top or drop a lime wheel onto the rim. Serve immediately.