A tropical take on the classic Marg recipe. I can just see myself with a floppy hat on, watching the waves + sipping on this Banana Coconut Margarita, can’t you?! The tiki umbrella definitley helps 😉 Both the banana + coconut add a creaminess to the drink with out having to mix with any dairy. Coconut and banana are like BFF’s in the glass! I love how the tart lime and banana play against one another, while the coconut bridges these two flavors together into one delicious sip. Salude!
BANANA COCONUT MARGARITA
- 1.5 oz tequila (preferably reposado)
- .25 oz Cointreau
- 2.5 oz banana puree (recipe below)
- 1 oz fresh lime juice
- 1/2 oz coconut syrup (recipe below)
- course salt
- lime wheel and banana slices, garnish
Run lime around the edge of a rocks glass to wet. Add salt to a plate and rim the glass with the salt. Mix all the liquid ingredients in a shaker with ice. Double strain (with hawthorn strain into a tea strainer over the glass) to remove solids into the glass with ice. Garnish with lime wheel and banana slices.
Banana Pureé
- 3 bananas
- 2 tbsp lemon juice
- 1.5 tbsp simple syrup
Add all ingredients into a blender or food processor. Blend until smooth. Store in the fridge for up to 4 days. * The lemon juice helps blend and keep the banana puree from getting icky brown.
Coconut syrup
- 1 cup sugar
- 1 cup water
- 1/2 cup unsweetened coconut flakes
Add all ingredients into a sauce pan on high. Bring to a boil and then remove from heat and cover. Once cool double strain with a fine mesh strainer into a share and store in the fridge for 2-3 weeks,
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