Coconut Margarita lives at the intersection of Margarita and Pina Colada.
Why you are pouring this tonight
The Coconut Margarita lives at the intersection of Margarita and Pina Colada and is, despite that description, a better drink than either of its parents on a hot afternoon. Tequila, lime, coconut cream, triple sec, served up in a coupe with a toasted-coconut rim. Tropical without going to a tiki bar. Refreshing without being light.
Use Coco Lopez or Coco Real for the coconut cream; the unsweetened tinned coconut milk you cook with will give you a watery, vegetal drink. Toast desiccated coconut on a dry pan for ninety seconds before rimming. Use a 100% agave blanco tequila (Patron Silver, Espolon, Casa Noble). Cointreau for the triple sec, never the cheap supermarket version. Shake hard for twelve seconds, double-strain into the prepared coupe. Pair with fish tacos, ceviche, prawns from the grill with lime and chilli.
What to pour it alongside
Fish tacos, ceviche, grilled prawns with lime.
Notes
Use Coco Lopez or another sweetened coconut cream, the unsweetened tinned version will taste flat. Toast the coconut on a dry pan for 90 seconds before rimming.
The recipe
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