Description
This Raspberry Coconut Margarita is a tropical twist on the classic margarita, combining the bright tartness of fresh raspberries and lime with the creamy sweetness of coconut. This refreshing cocktail is perfectly balanced with blanco tequila and orange liqueur, making it an ideal drink for warm weather or any festive occasion.
Ingredients
Scale
For the Drink
- 2 oz blanco tequila
- 0.75 oz orange liqueur
- 0.5 oz lime juice
- 1 oz cream of coconut
- 5 fresh raspberries
For the Glass
- Salt for rimming
- Ice
For Garnish
- Lime slices
- Fresh raspberries
Instructions
- Rim the Glass: Run a lime wedge around the rim of a rocks glass to moisten it, then dip the rim into salt to coat it evenly. Fill the glass with fresh ice and set aside to prepare the cocktail.
- Muddle: Place the fresh raspberries into a cocktail shaker and muddle them gently until they release their juices, which adds natural sweetness and vibrant flavor to the drink.
- Shake: Add the blanco tequila, orange liqueur, freshly squeezed lime juice, cream of coconut, and ice to the shaker. Shake vigorously for about 15-20 seconds until the mixture is well chilled and fully combined.
- Strain: Strain the cocktail into the prepared rocks glass filled with fresh ice. For an extra smooth texture, use a fine mesh strainer to remove raspberry seeds and pulp if desired.
- Garnish: Top the drink with a few fresh raspberries and a lime slice to add a visually appealing and tropical finishing touch.
Notes
- Use fresh lime juice for the best flavor.
- If cream of coconut is too thick, give it a good stir before measuring.
- For a less sweet version, reduce the cream of coconut slightly.
- Ensure the glass rim is evenly coated with salt to enhance the margarita’s flavor.
- Can be made ahead and chilled without ice for parties; add ice and shake before serving.
