Happy Hour: Coconut Margarita

The Foodies' KitchenApril 1, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

There are different ways to serve Margaritas using different types of fruit juices, which we are definitely going to try so we can share more varieties here! They can be prepared frozen style, or like this one where you simply mix the ingredients in a shaker and serve over lots of ice.

This version of Margarita is prepared with grapefruit juice and coconut milk. The special ingredient is the sugar syrup, which is made with toasted coconut. It is just as easy to prepare, mixing equal parts of water and sugar, but with the addition of grated coconut that we have browned in the toaster oven for a few minutes. This infusion helps us give our cocktail its ultra-tropical flavor.

We used Volcán de Mi Tierra Blanco. It has a mix of herbal, delicate citrus, and spicy notes, as well as fruity notes from cherries, pear and peach. It is ideal to include in your cocktail recipes this summer season!
To rim our glasses we used a mixture of 50/50 salt and cinnamon. Trust us, try it.

You can find Tequila Volcán de Mi Tierra at Vinoteca stores.

Helga & Kitty

Coconut Margarita

Serves 1 cocktail

Ingredients:
1 ½ ounce Tequila Volcán de Mi Tierra Blanco
½ ounce lime juice
1-ounce grapefruit juice
1-ounce coconut milk
¾ ounce toasted coconut syrup (recipe below)
salt and cinnamon, for glasses.
Ice
Cinnamon stick, for garnish.
Grapefruit wedges, for garnish

For Toasted Cococunt Syrup
½ cup coconut flakes
1 cup sugar
1 cup water

Instructions:

Rim a Collins glass with a 50/50 mixture of salt and cinnamon.
Add the remaining ingredients to a cocktail shaker with ice.
Shake to combine and chill, for about 15 seconds, and then strain into your rimmed glass over fresh ice.
Garnish with a grapefruit slice and torched cinnamon stick.

Instructions for the syrup:

Preheat toaster oven to 325ºF.
Spread coconut flakes evenly on the toaster’s baking sheet.
Bake for 4 to 6 minutes, stirring once, until flakes start turning brown. Remove from oven and let cool.
Combine toasted coconut, sugar, and water in a medium saucepan over medium heat and simmer, stirring, until sugar dissolves. Strain out solids and let cool. Store the syrup, covered, in the refrigerator.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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