Coconut Margarita Recipe
Bribon Reposado Tequila, REAL Coconut, Sour Mix, Salted Rim
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Ingredients
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Cocktail
Garnish & Rim
Method
Prepare Rim
Toast coconut (optional)
If using shredded coconut for the rim, toast it in a dry skillet over medium heat for 2–4 minutes, stirring constantly until golden and fragrant. Remove from heat and let cool.
Combine the coarse salt and toasted shredded coconut on a small plate, mixing evenly. Run the lime wedge around the edge of a chilled coupe or rocks glass to moisten the rim, then dip the rim into the salt-coconut mixture, rolling to coat evenly. Set the glass aside.
Make Cocktail
Add 2 oz Bribon Reposado Tequila, 1 oz REAL Coconut (coconut rum or liqueur), 1.25 oz sour mix, 0.5 oz fresh lime juice and 0.25 oz agave syrup (if using) into a cocktail shaker.
Fill the shaker with ice (about 1 cup or enough to nearly fill the shaker). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside.
Strain the cocktail through a fine mesh strainer (or the shaker strainer) into the prepared glass. Serve either straight up (no ice) in the chilled coupe or over fresh ice in a rocks glass, per preference.
Garnish with a lime wedge on the rim or a small sprinkle of toasted shredded coconut on top of the drink. Serve immediately.