Coconut Margarita
Ingredients
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- lime wedge – for rimming the glass
- sweetened shredded coconut – for rimming the glass
- kosher salt – for rimming the glass
- ice – for serving
- 2 ounces tequila blanco
- 1 ounces lime juice – freshly squeezed (~0.5 medium limes)
- 1/2 ounces orange liqueur
- 1 ounces cream of coconut
- ice – for shaking
Instructions
1. Rim the glass: Spread the shredded coconut and kosher salt on a small plate. Run the lime wedge around the rim of a rocks glass, then press the rim into the coconut-salt to coat. Fill the glass with ice.
2. In a cocktail shaker, combine the tequila blanco, lime juice, orange liqueur, and cream of coconut. Add ice to the shaker, seal, and shake vigorously until well-chilled and lightly frothy, 15–20 seconds.
3. Strain into the prepared glass. Serve immediately.
A coconut margarita layers the tart brightness of fresh lime with the lush, tropical sweetness of coconut, all anchored by clean, peppery tequila. The texture is silky from cream of coconut, yet the drink stays refreshing thanks to citrus and a touch of orange liqueur. A salt-and-coconut rim adds aromatic richness and a playful crunch that echoes the flavors in the glass.
The margarita traces its roots to Mexico, with stories centering on mid-20th-century bartenders along the border and coastal resort towns. As the drink spread globally, regional fruits and tropical pantry staples inspired countless riffs, including coconut. Coconut margaritas grew popular in beach bars and Mexican coastal destinations, then traveled to cantinas and restaurants abroad, where they’ve become a warm-weather favorite.