Coconut Margarita

February 22nd is National Margarita Day. I said it before, in my post for No-Bake Chocolate Creamsicle Pie, but isn’t it great that we live in a world where we dedicate a day to a particular foodstuff? It reminds us to stop sweating the small stuff; just take a break and enjoy the simpler things.

This day is special, though, because–well, you know–margaritas!

Most of the time, if I’m going to have a margarita it’s got to be the classic: tequila, triple sec and lime juice (maybe a little agave) in a salt-rimmed glass.There’s something undeniably reassuring about the sharp spike of the lime, the peppery bite of the tequila, and the saline crunch of the salt. Some chili laden guacamole and tortilla chips and I’m happy. That said, I love the subtle sweetness, and gentle tropical flavor coconut brings to things. So without any further ado, I present my Coconut Margarita. Invite a few people over to help celebrate. It is a holiday after all.

And don’t forget to follow me on BLOGLOVIN’!

Coconut Margarita

Yum

Print Recipe

Both creamy and refreshing, this slightly tropical margarita is perfect any time of year!

• CoursesBeverage, Cocktails

Servings	Prep Time
1 - 6	10 minutes

Servings Prep Time 1 - 6 10 minutes

Coconut Margarita Yum Print Recipe Both creamy and refreshing, this slightly tropical margarita is perfect any time of year! CoursesBeverage, Cocktails Servings Prep Time 1 - 6 10 minutes Servings Prep Time 1 - 6 10 minutes

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

1. ***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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