Coco Loco Recipe
Corazón Blanco Tequila, Fresh Lime, Agave Nectar, Creamy Coconut and Juicy Pineapple
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Prepare shaker
Chill a coupe or rocks glass by filling it with ice and setting aside, or place in the freezer for a few minutes.
Combine ingredients
Add 2 oz Corazón Blanco Tequila, 0.75 oz fresh lime juice, 0.5 oz agave nectar, 1 oz cream of coconut, and 2 oz fresh pineapple juice into a cocktail shaker.
Add ice and shake
Fill the shaker with about 1 cup of ice, seal, and shake vigorously for 12–18 seconds until the outside of the shaker becomes cold and slightly frosted. This chills and dilutes the drink to balance the creaminess and sweetness.
Strain
Discard the ice from the chilled glass. Double-strain the cocktail into the chilled coupe or over fresh ice in a rocks glass using a hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.
Garnish & Finish
Thread a pineapple wedge onto the rim or float it on the drink. Add a lime wheel or wedge on the rim. If using toasted coconut flakes, lightly press a pinch onto the pineapple wedge or sprinkle a few flakes on top of the drink for aroma and crunch.
Serve immediately. Provide a short straw if served over ice and advise guests to stir gently before sipping to re-incorporate any separated cream of coconut.