Coconut Margarita Recipe
Coconut and more coconut!! Our new coconut margarita made with 1800 Coconut Tequila and pure coconut. Garnished with coconut flakes making it the perfect summer drink.
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Ingredients
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Coconut Margarita
Method
Coconut Margarita
- 1
Toast coconut flakes
Preheat a small dry skillet over medium heat. Add the coconut flakes and toast, stirring constantly, until they turn golden brown and fragrant, about 2–4 minutes. Remove from heat and let cool on a plate.
- 2
Prepare rim
Pour the toasted coconut flakes onto a shallow plate. If desired, mix the coconut with the coarse salt or superfine sugar to create a lightly sweetened rim. Moisten the glass rim with a lime wedge and dip the rim into the coconut mixture, pressing gently so flakes adhere. Set the glass aside.
- 3
- 4
Combine ingredients
In a cocktail shaker, add 2 oz 1800 Coconut Tequila, 1 oz triple sec, 1 oz coconut cream, 1 oz fresh lime juice, 1/2 oz simple syrup (if using), 1 oz cold coconut water, and a generous handful of ice (about 1 cup).
- 5
Dry shake (optional for texture)
If you prefer a slightly frothier, silky texture from the coconut cream, first shake the ingredients without ice briskly for 8–10 seconds to emulsify.
- 6
Shake with ice
Add ice to the shaker if you performed a dry shake (or simply shake now if you didn't). Shake vigorously for 12–15 seconds until the shaker is very cold to the touch.
- 7
Strain and serve
Fill the prepared glass with fresh ice (if serving on the rocks) or leave it chilled for a neat pour. Double-strain the cocktail into the glass using a Hawthorne strainer and, if desired, a fine mesh strainer to remove any small ice shards or coconut solids.
- 8
Garnish and finish
Float a lime wheel or wedge on the rim or in the drink and sprinkle a pinch of toasted coconut flakes on top. Serve immediately.
- 9
Notes on balancing sweetness
Taste the cocktail before serving. If it's too tart, add an extra 1/4–1/2 oz simple syrup and gently stir or shake again. If too sweet, add 1/4 oz more fresh lime juice.