Coconut Cream and Lime Margarita
Coconut Cream and Lime Margarita
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Servings: 1
Blanco tequila is a pure form of the agave-based alcohol; unlike resposado and añejo tequila, it isn’t aged in wood. Here, the lightest tequila gets a rich and creamy texture from coconut cream, to which the standard margarita ingredients, orange-flavoured liqueur and lime juice, are added.
INGREDIENTS:
- Kosher salt, grated lime zest and sugar for rimming glass
- 2 lime wedges
- 2 oz. (60 ml) coconut cream or cream of coconut
- 1 1/2 oz. (45 ml) blanco tequila
- 1 oz. (30 ml) fresh lime juice
- 1/2 oz. (15 ml) Cointreau
- 1/4 oz. (7 ml) simple syrup
Directions:
- On a small plate, combine equal parts salt, lime zest and sugar and spread in an even layer. Gently rub 1 of the lime wedges around the rim of a rocks glass. Holding the base of the glass, dip the rim into the salt mixture. Place in the refrigerator until ready to use.
- Just before serving, fill the glass with ice. In a cocktail shaker filled with ice, combine the coconut cream, tequila, lime juice, Cointreau and simple syrup. Cover, shake vigorously until well chilled and strain into the ice-filled glass. Garnish with the remaining lime wedge. Serves 1.
- Recipe adapted from Williams Sonoma Cocktails: Modern Favorites to Make at Home (Weldon Owen, 2017)
Sorry, we couldn't find any products.