Coconut Margarita Recipe
Casamigos Blanco Tequila and RumHaven Coconut Rum with Giffard Coconut. (330 cal)
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Ingredients
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Cocktail
Garnish & Rim
Method
Garnish & Rim
- 1
Toast the coconut (if not pre-toasted)
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.
- 2
On a small flat plate, combine the toasted shredded coconut and coarse sea salt and spread into an even layer.
- 3
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.
Cocktail
- 4
Fill a cocktail shaker halfway with ice (use the 'Ice (for shaking)' quantity).
- 5
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.
- 6
Secure the shaker lid and shake vigorously for 12–20 seconds, until the outside of the shaker is very cold and well-chilled.
- 7
Fill the rimmed rocks glass with fresh ice (use the 'Ice (for serving)' quantity).
- 8
Strain the shaken cocktail over the fresh ice into the prepared glass.
- 9
Garnish with a lime wheel on the rim or floated on top, and serve immediately.
