Description
This Raspberry Coconut Margarita is a vibrant, tropical twist on the classic margarita. Combining the tartness of fresh raspberries and lime with the creamy sweetness of coconut, it’s a refreshing and unique cocktail perfect for summer or any festive occasion. The salted rim and fresh fruit garnish add an extra layer of flavor and elegance.
Ingredients
Scale
For the Cocktail
- 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 cubes
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 create a salted edge. Fill the glass with fresh ice and set it aside while preparing the cocktail.
- Muddle: Place the fresh raspberries into a cocktail shaker and muddle them thoroughly until they release their juice, enhancing the fruity flavor of the drink.
- Shake: Add the blanco tequila, orange liqueur, lime juice, cream of coconut, and ice to the shaker. Shake vigorously until the mixture is well chilled and fully combined.
- Strain: Strain the cocktail mixture into the prepared rocks glass filled with fresh ice. For a smoother texture, optionally use a fine mesh strainer to remove raspberry seeds and pulp.
- Garnish: Finish by topping the drink with a few fresh raspberries and a lime slice to bring a bright, tropical aesthetic and complement the flavors.
Notes
- Using cream of coconut gives the margarita a sweet, creamy texture; avoid coconut milk as it is less sweet and more watery.
- If you prefer less sweetness, adjust the cream of coconut quantity or omit it completely.
- For a spicier kick, add a slice of jalapeño into the shaker before shaking.
- Rinsing the glass with lime juice before salting helps the salt adhere better.
- Fresh raspberries are preferred for better flavor, but frozen can be used in a pinch.
- Use a fine mesh strainer for a seed-free smoother drink experience.
