Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Prepare glass
If desired, chill a coupe or rocks glass in the freezer for 5–10 minutes. Optionally, rim the glass with toasted coconut by moistening the rim with a lime wedge and dipping it into finely toasted shredded coconut; set aside.
Measure and combine
In a cocktail shaker, add 2 oz blanco tequila, 2 oz freshly squeezed orange juice, 0.5 oz fresh lime juice, 1 oz coconut cream, and 0.5 oz simple syrup or agave.
Add ice and shake
Add a generous handful of ice (about 1 cup cubed) to the shaker. Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker is very cold and you feel a slight froth from the coconut cream.
Strain and serve
Double-strain the mixture into the chilled coupe or over fresh ice in a rocks glass, depending on your preference. Double-straining (through a Hawthorne and fine mesh) will remove small ice chips and bits of coconut.
Garnish
Finish with a light dusting (about 1 tsp) of freshly grated nutmeg or a sprinkle of toasted coconut on top, and add a lime wheel or orange twist on the rim.
Serving suggestion
Serve immediately. This cocktail is balanced between bright citrus and creamy coconut; adjust sweetness with +/- 0.25 oz simple syrup to taste.