Make your next margarita a creamier, more tropical affair with the addition of coconut.
The storm was over from the night before. It was a horrendous calamity, full of lightning, thunder and rain that flew sideways. Each drop from the sky was a bucket of woe, drenching the crew of our humble and minuscule vessel, the S.S. Essess. The squall rose to a deafening fervor. Our eyes widened in fear as giant waves crested high above us. So scared we were that the poop deck became just that…
Our stores below were stocked to the brim with barrels of limes and coconuts, en route to one of them fancy beachside vacation destinations. The tempest had made the sea angry, and it tossed our ship around until the barrels broke free. They rolled onto the deck as the boat splintered and cracked, breaking open and showering us not just with rain, but with limes and coconuts too. One must have hit me on the head, or the impact of being thrown overboard into the churning ocean had knocked me out. Whatever happened, it was a miracle I survived, coming to on a gentle shore as soft waves tickled my feet.
Standing on wobbly and tired legs, I limped along the beach, wondering where I was exactly. It was daytime, probably past noon. The air was warm, paired with a gentle island breeze. The scent of salt and tropical flowers filled my lungs, invigorating me. Keep walking, I thought. Look for the others, find the crew. At that moment, I happened across some of our ship’s broken barrels, a string of limes like a trail of breadcrumbs leading away into the jungle. I followed.
The sounds of laughter were carried by the wind from nearby. Soft harmonica-like notes from a concertina could be made out, just under the breeze rustling through the foliage. The smell of something delicious being roasted began to quicken my steps, leading me toward it as though I had no control of my motor functions. Bursting through a gaggle of palms, I arrived at a surprising sight.
My crew were in front of me, lounging by an opulent pool attached to an even swankier resort. Waiters and cabana boys flitted around, catering to my compatriots’ every whim. This was no deserted island… this looked to be a paradise. I was beckoned over and handed a frosty, cold glass of something creamy and enticing looking. Suddenly aware of my raging thirst, I took a long and satisfying gulp.
Smooth and sweet coconut flavors swam in perfect harmony with tart and tangy lime juice. The bite of a white tequila warmed my belly and relaxed my nerves. Soon I was on a pool floaty, lazing away the hours with a few more Coconut Margaritas. The terror of the previous night’s maelstrom was soon a distant memory… until I realized our ship was probably wrecked at the bottom of the briny deep. No matter. Right now I have a cocktail, and an inflatable flamingo to sail upon.
What is the Best Tequila to Use in a Coconut Margarita?
Our recipe calls for using a clear and crisp blanco tequila. You can go for a more complex version of this drink by using a reposado or any other aged tequila if you wish. Mezcal is an interesting choice, as it is a smokier tasting alcohol. I prefer the blanco. It sits evenly with the lime and coconut flavors, adding its own buttery sweetness and, depending on the brand you choose, can give your margarita subtle peppery notes.
Ingredients
- 2 ounces tequila blanco
- 1 ounce triple sec
- 1/2 ounce freshly squeezed lime juice
- 2 ounces coconut cream
- 1 ounces coconut water
- Ice cubes
- Lime wedges for garnish optional
Instructions
- In a cocktail shaker, combine tequila blanco, triple sec, lime juice, coconut cream, and coconut water.
- Add ice to fill the shaker halfway, then cover and shake well to chill and mix the ingredients.
- Strain into a glass filled with ice (use a fine mesh strainer for a smoother cocktail).
- Garnish with a lime wedge.
Nutrition
FAQs & Tips
An ice-filled rocks glass with a nice and juicy lime wedge popped on top for garnish is an ideal way to enjoy a Coconut Margarita. You can also line the rim of your glass with either salt or coconut shavings for extra flavor, even a combo of both.
If you need to prep a large batch of this drink ahead of time, add the ingredients together in an airtight container and store in your fridge for up to a few days. Shake individual servings over ice.
With the presence of coconut water and cream in this recipe, each glass carries a hefty 414 calories.
A Pina Colada is made with rum, cream of coconut and pineapple juice. So the only real similarity between both is the coconut.
Coconut Margarita Variations
If ever I were to survive a shipwreck – and I pray that’s something that I never experience – one can only hope that at the end of it, a margarita party is being held. The Coconut Margarita is a wonderful, tropical-inspired take on our favorite summertime tipple, and Twist & Toast has even more recipes to keep these thirst-quenching and cooling beverages on your home bar’s menu. Try these out this weekend or at your next barbecue.
- Pineapple Jalapeño Margarita – Make your next drink both spicy and cool with this inventive recipe.
- Frozen Margarita – Break out the crazy straws and little umbrellas for this classic, slushy treat.
- Devil’s Margarita – A little red wine adds some mischief to this sour cocktail.
- Margarita – Learn to make a perfect, classic and original margarita. No school like the old school.
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