Ingredients
For one cocktail:
- 1-1/2 ounces tequila blanco (Espolon recommended)
- 1/2 ounce triple sec
- 1/2 ounce lime juice freshly squeezed
- 2 ounces coconut cream such as Coco Lopez
- 1-1/2 ounces coconut water
- lime wedges for garnish (optional)
For six cocktails:
- 9 ounces tequila blanco (Espolon recommended) (or 1 cup, plus 2 tablespoons)
- 3 ounces triple sec
- 3 ounces lime juice freshly squezed
- 12 ounces coconut cream such as Coco Lopez (1-1/2 cups)
- 9 ounces coconut water
- lime wedges for garnish (optional)
Servings:
Instructions
- ***See Recipe Notes Below*** For one cocktail, pour everything into a cocktail shaker, fill it with ice, and shake about 6 times. Immediately strain into a glass of ice. For six, pour everything into a large pitcher, stir to combine and stash in the fridge or freezer until your ready to serve. Shake the cocktails individually (6oz--or 3/4 cup--per cocktail), straining into each martini glass.
Recipe Notes
- I put coconut water in ice cube trays and freeze them for smoothies, so when it comes time for Coconut Margaritas I put everything in the blender along with the coconut water ice cubes (3 cubes per cocktail) and blend the whole thing for a bit. In this case, there's no need to shake the cocktails with ice--they're chilled plenty--just dole them out in ice filled glasses.
- A sugared rim is totally optional if it doesn't feel quite like a margarita to you without one!
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