Coconut Margarita (Two Versions)

I am calling this blog post the tale of two Coconut Margaritas. The original version and the revised version. But more on that a bit later. Let me first offer my apologies to those of you who set the intention of going dry month. I understand sharing a recipe for an alcohol based cocktail might be considered a bit of tease or an intent to undermine your Dry January good intentions. Trust me when I say it is neither of those. In actuality it's me being unable have the patience to wait until February or even the warmer months to share this refreshing, swanky cocktail with you. For those of you who decided a January Drizzle was more achievable or who long be somewhere warm and tropical, today is your lucky day! As this version of a margarita might just become your favorite.

As with most of the recipes on the blog this one too comes with a backstory. We celebrated Christmas with my sister, brother-in-law, nephew, niece and her partner a week early. A change in tradition that initially had me a bit weepy. With so much changing in the world in the past couple of years, this change hit me a bit hard. But after all of my angst, the 'early' Christmas dinner gave us all the chance to spend some quality time with another, enjoy a fabulous meal, savor a most delightful holiday cocktail, and exchange gifts. The first gift I opened was two limes. Imagine my curiousness. This was followed by a can of cream of coconut. My curiosity then turned to intrigue. By the time I opened the third gift, a good bottle of reposado tequila, I knew what the fourth one would be (you have probably already guessed it). The recipe card for the delicious Coconut Margarita my niece Laura served as our tasty holiday cocktail. Which is what I will call the original version.

The original version is made with two ounces of reposado tequila, one ounce of freshly squeezed lime juice, and one ounce of cream of coconut. All three ingredients are poured into a shaker to which 10-12 ice cubes are added. After vigorously shaking for 15-20 seconds, the Coconut Margarita is poured into a cocktail glass more than half filled with crushed ice. Simple, spirity deliciousness. It can be served completely ungarnished. It can have a toasted coconut rim. Or it can have a lime, pineapple, or edible flower garnish. Or for that full on tropical feel you can top it with a paper umbrella.

The second version is made with two ounces of reposado tequila, one ounce of freshly squeezed lime juice, two ounces of cream of coconut, and one ounce of Grand Marnier (or Cointreau). Grand Marnier is considered by some to be a classic margarita ingredient as it gives the margarita an added depth of flavor. An increase in the amount of the cream of coconut adds richness without too much sweetness. But more importantly, it slightly masks the flavors of the alcohol. Which also makes it a bit more lethal. Although I will say the second version is dangerously delicious.

Both versions are exceptionally mouth-warming. So how will you decide which one to make? The answer is simple. If you like Grand Marnier in your margaritas, make the second version. If you don't, make the original version. Or better yet, make both versions and decide which one is the most margarita palate pleasing.

But let me take a brief step back and talk a bit more about the ingredients. Why use reposado tequila instead of a blanco of anejo? Blanco tequilas are aged for the shortest period of time, while a reposado is generally aged (in oak barrels) for a much longer period of time. The result is a tequila having a more nuanced, better flavor. So given the choice between blanco and reposado tequilas choose the reposado. Anejo tequilas are aged from one to three years and considered to be more of a sipping tequila. Which gets us back to the reposado tequila being the best, smoothest, well-balanced tequila for this Coconut Margarita.

For the richest flavor and a more luscious texture use cream of coconut, not coconut milk. There is a world of difference between the two. So when you are at the grocery or liquor store, make certain you are buying cream of coconut. When you open the can of cream of coconut, it will contain both a liquid and solid. Pour and then scrape the cream of coconut into a bowl or jar and whisk together until thick and creamy. You can store any leftovers in the refrigerator. 

You can serve the Coconut Margarita in a margarita glass, but I much prefer serving it in a cocktail (aka old-fashioned) glass for a more refined presentation. 

If you are looking to add to your signature cocktail list, are looking to change up your margarita game, or are looking to transport yourself back to a tropical destination, I highly recommend this irresistibly delicious Coconut Margarita! Last, but not least, always drink responsibly. And always, always respect the personal choices of your friends. 

Recipe

Coconut Margarita (two versions)

Makes 1 irresistibly, delicious cocktail

Ingredients

2 ounces Reposado Tequila

1-2 ounces Coco Lopez Cream of Coconut (See Notes)

1 ounce freshly squeezed lime juice (from 1 large or 1 1/2 two medium sized limes)

1 ounce Grand Marnier or Cointreau (if making the second version. I highly, highly recommend using it)

Crushed Ice

Optional Garnishes: Wedge of a pineapple slice, slice/wedge of lime, edible flower, toasted coconut rimmed glass, etc.

Directions

1. Add the tequila, cream of coconut, lime juice, and Grand Marnier (if using) into a shaker. Add in 10-12 ice cubes.

2. Shake vigorously for 15-20 seconds.

3. Pour the strained margarita into cocktail/old-fashioned glass filled about 2/3's full of crushed ice.

4. Top with a garnish, if using. Alternately, dip cocktail glass in simple syrup and then into a plate of toasted coconut before pouring in the Coconut Margarita.

5. Enjoy immediately. Drink responsibly.

Notes: (1) After opening the 15 ounce can of the Coco Lopez Cream of Coconut, pour into a bowl or jar and whisk until smooth and creamy. Store leftovers in a covered jar in the refrigerator. (2) For a slightly sweeter margarita, use 2 ounces of Cream of Coconut. Highly recommend using 2 ounces! (3) My favorite version of the Coconut Margarita is made with 2 ounces of Reposado Tequila, 2 ounces of Cream of Coconut, 1 ounce freshly squeezed lime juice and 1 ounce Grand Marnier. (4) If your freezer doesn't make crushed ice, put some ice cubes in a plastic ziplock bag and use a can or rolling pin to crush the cubes.