This drink just makes me think of the beach. During this very interesting time (dripping with sarcasm there) of quarantine and social distancing, I’ve been finding a lot of joy in making creative cocktails each Friday for happy hour.
Before starting my blog journey, cocktails at home were a glass of wine, a little bit of bourbon, a new craft beer that I saw at the grocery store that I’ve never tried, maybe a regular margarita made with sweet and sour mix every once in a while (if I was feeling fancy). I never really cared to dabble in making other types of cocktails, I’d just try them at different restaurants and brunch spots.
Well.. restaurants and brunch spots have been ripped away from me for a little bit, so I decided to start dabblin’! My first fancy home cocktail was this Coconut Margarita. I knew I wanted tequila, but I didn’t want it to kick me in the mouth. So I thought of a pina colada, with the smooth taste of coconut and decided to combine it with tequila!
Put on your sunglasses, and gather the following ingredients:
- silver tequila
- Grand Marnier
- cream of coconut
- half and half
- 1 lime
- agave syrup
- ice
- a shaker
- a jigger
I always use 1800 when making a tequila cocktail. I am extra sensitive to peppery cocktails (thanks to a very late night out where we didn’t quite care which bottle of tequila the bartender poured), so I always trust 1800. It’s got a really clean taste that is not too strong, anything too peppery would complicate this cool coconut drink. So go for an 1800 or a Patron tequila, you deserve this.
For the cream of coconut, I use Coco Lopez. Mostly because I had it when I made this drink the very first time. I’ve tried other cream of coconut brands since, not impressed – way too sweet!
Are cream of coconut and coconut cream the same thing?
No. Cream of coconut is a bit sweeter than coconut cream, as its meant for use in beverages. There is not much need to add a lot of additional sweeteners or sugar when using cream of coconut.
Coconut cream is suitable for this as well, it is just unsweetened. So you’ll want to use a little more agave if you like things sweeter.
Alright, let’s roll!
- Place a few ice cubes in the bottom of your shaker.
- Using a jigger, pour 1.5 ounces of silver tequila over the ice.
- Add half and ounce of Grand Marnier, 2 ounces of cream of coconut, the juice of half of a lime, and a splash of half and half.
- Add just a dash of agave syrup (not too much!), and shake.
- Pour into a glass with ice and garnish with a lime wedge.
Can I make this in a large batch, or a pitcher?
Of course you can! This is actually a great drink to make in batches, because it won’t water itself down or fizzle out before you can drink it.
To make a pitcher of this to toss in your pool bag, combine:
- 1 1/2 Cups Silver Tequila
- 1/2 Cup Grand Marnier
- The full can of Coconut Cream
- Juice 4 limes
- 1/4 Cup Half and Half
- 2 Tbsps of Agave Syrup
Stir with a long spoon until the agave dissolves, and you’re all set! Make sure to bring some ice with you!
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Coconut Margarita
Equipment
- Jigger
- Cocktail Shaker
Ingredients
- 1.5 oz SIlver Tequila
- .5 oz Grand Marnier
- 2 oz Cream of Coconut
- Juice of 1/2 a Lime
- Splash Of Half and Half
- Dash Of Agave Syrup
Instructions
- Add ice to the bottom of a cocktail shaker.
- Using a jigger, measure and pour 1.5oz of silver tequila over the ice.
- Add the Grand Marnier, cream of coconut, lime juice, half and half, and dash of agave syrup.
- Shake, pour over ice, and garnish with a lime wedge.
