Casamigos Blanco Tequila and RumHaven Coconut Rum with Giffard Coconut. (330 cal)

Place the shredded coconut in a dry skillet over medium heat. Stir constantly for 2–3 minutes until golden-brown and fragrant. Remove immediately to a plate to cool to avoid burning.

Toast the coconut (if not pre-toasted)

On a small flat plate, combine the toasted shredded coconut and coarse sea salt and spread into an even layer.

Run the lime wedge around the rim of a rocks glass to moisten. Invert the glass and press the rim into the coconut-salt mixture, turning to coat evenly. Set the glass aside.

Fill a cocktail shaker halfway with ice (use the 'Ice (for shaking)' quantity).

Add Casamigos Blanco Tequila (50 ml), RumHaven Coconut Rum (20 ml), Giffard Coco (15 ml), fresh lime juice (25 ml) and agave nectar (15 ml) to the shaker.

Secure the shaker lid and shake vigorously for 12–20 seconds, until the outside of the shaker is very cold and well-chilled.

Fill the rimmed rocks glass with fresh ice (use the 'Ice (for serving)' quantity).

Strain the shaken cocktail over the fresh ice into the prepared glass.

Garnish with a lime wheel on the rim or floated on top, and serve immediately.

Casamigos Blanco Tequila

RumHaven Coconut Rum

Giffard Coco (coconut liqueur)

Fresh lime juice

Agave nectar (or simple syrup)

Ice (for shaking)

Ice (for serving)

Toasted shredded coconut

Coarse sea salt

Lime wedge (for rimming)

Lime wheel (garnish)

Coconut Margarita

Make Coconut Margarita Recipe in just 8m. Casamigos Blanco Tequila and RumHaven Coconut Rum with Giffard Coconut. (330 cal)

Coconut Margarita Recipe

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