One tequila, two tequila, three tequila, FLOOR! With any luck, this won't be you on Cinco de Mayo. But if you are planning to enjoy a marg (or two), here’s a new spin on the classic recipe starring our favorite fruity ingredient: coconut.
Coconut water cuts the intensity of tequila, and a splash of coconut milk creates a velvety smooth texture. The tequila’s agave flavor shines without added sweetener, but if you have to have it, try coconut nectar instead of simple syrup to keep it “skinny.” Finally, rim the glass with crushed coconut chips (plus sea salt!) to really make it next-level.
“Skinny” Coconut Margarita
Yield: 1 margarita
Active Time: 5 minutes
Total Time: 5 minutes
For the garnish:
1 to 2 tablespoons coconut chips, finely crushed
1 tablespoon sea salt
Fresh lime wedges
Prepare the glass
On a cutting board, finely crush coconut chips with the bottom of a glass. Mix in sea salt and lay the mixture out in a circle just slightly larger than the rim of the glass. Run lime wedge along the rim and dip it into coconut-salt mixture. Set aside.
Mix the cocktail
Fill a cocktail shaker with ice. Pour in tequila and coconut water and squeeze in lime juice. Add coconut nectar and splash of coconut milk, if using. Put lid on and shake for 30 seconds. Strain margarita into the glass and garnish with a slice of lime.
Dana's love for all creatures under the sun (bugs, too) drives her in her advocacy for ethical eating, environmental sustainability, and cruelty-free living. A natural born islander, she surfs when she can, and writes, always.
Dana's love for all creatures under the sun (bugs, too) drives her in her advocacy for ethical eating, environmental sustainability, and cruelty-free Read More
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