The Story Behind The Coconut Margarita

Using coconut in cocktails immediately adds tropical vibes. For this version of a classic Margarita, I used grapefruit juice, coconut milk, and a salted cinnamon rim.

Want to make the flavors and aromas really pop? If you have a torch, use it to lightly fire a cinnamon stick garnish.

Ingredients

  • 1 ½ ounces tequila
  • ½ ounce lime juice
  • 1 ounce grapefruit juice
  • 1 ounce coconut milk
  • ½ to ¾ ounce toasted coconut syrup (recipe below)

Directions

  1. Rim a Collins glass with a 50/50 mixture of salt and cinnamon.
  2. Add remaining ingredients to a cocktail shaker with ice.
  3. Shake to combine, and then strain into your rimmed glass over fresh ice.
  4. Garnish with a grapefruit slice and torched cinnamon stick.

Toasted Coconut Syrup Directions

  • ½ cup coconut flakes
  • 1 cup sugar
  • 1 cup water

Toasted Coconut Syrup Directions

  1. Preheat oven to 325 degrees.
  2. Spread coconut flakes evenly on a baking sheet.
  3. Bake for 4 to 6 minutes, stirring once, until flakes start turning brown.
  4. Remove from oven and let cool.
  5. Combine toasted coconut, sugar, and water to a medium saucepan over medium heat and simmer, stirring, until sugar dissolves.
  6. Strain out solids and let cool. Store the syrup, covered, in the refrigerator.
The Coconut Margarita Recipe