Coconut Margarita
My love for a coconut margarita actually started on a girls trip in Brunswick Heads, just outside of Byron Bay.
I’d always been a classic marg girl, but one sip of this and I was completely converted. It wasn’t just coconut-y, it had this smooth, slightly warm, almost spiced depth to it that made it feel so much more interesting. I actually took a photo of the menu because there was this ingredient I’d never heard of before, Licor 43, and I just knew it was the thing taking it to the next level, in a subtle way.
As soon as I got home, I hunted it down (pretty sure I ordered it online from Moore Wilson’s), and it’s now a must in my version. It adds this beautiful sweetness with a subtle warm spice that ties everything together. And of course, I always use 1800 Tequila, it’s my absolute go-to. So smooth, full of flavour, and none of that instant headache you get from the cheaper stuff.
This is my version of the coconut margarita I had at Saint Maries Restaurant… and I honestly think I nailed it.
Makes 1.
Ingredients
70ml coconut tequila
20ml Licor 43
Juice of 1 lime
Pinch of sea salt
¼ teaspoon agave syrup (optional)
1 tablespoon coconut cream
1 cup ice
Garnish
Extra ice
Toasted desiccated coconut
Agave syrup
Lime slice
Method
Add the coconut tequila, Licor 43, lime juice, sea salt, agave syrup (if using), coconut cream and ice to a cocktail shaker. Secure the lid and shake well until the mixture is chilled and creamy.
To garnish the glass, brush or drizzle a little agave syrup around the rim and dip it into toasted desiccated coconut.
Fill the glass with fresh ice, strain the margarita over the top and finish with a slice of lime.
Serve immediately and enjoy.
Note: If making for 4, you can blend everything in a NutriBullet or Thermomix with 1½ cups of ice, then pour evenly into four glasses filled with ice.
