Coconut Jalapeño Margarita
The Coconut Jalapeño Margarita is a spicy, tropical twist on the classic tequila cocktail. Spicy jalapeño is tempered by cooling coconut for a refreshing, but zippy sip. A blanco tequila is used here, and in traditional Margaritas, but a reposado would also be a delicious addition with the coconut.
Coconut Milk vs Coconut Cream
Full fat coconut gives the Margarita a good body and keeps the heat from the jalapeño in balance. Coconut cream coconut meat blended, so it’s full of fat making it decadent and creamy. You need less of it to add creaminess and coconut flavor vs. coconut milk. But feel free to use a light coconut milk if that’s what you have on hand. It will make the drink a bit thinner and need to adjust the simple syrup and jalapeño to account for the lower fat content.
Tequila Fortaleza
I used Fortaleza blanco here for this Margarita. I was fortunate to travel to and visit the family distillery centered in the town of Tequila in February (when Covid was just hardly a blip on my radar, sigh.) I have visited other tequila distilleries, but Fortaleza was a magical experience. It gave me a much deeper appreciation for not only their tequila, but the over all growing, harvesting and production of the entire category. It gave me an opportunity to see how the spirit is rooted in and closely intertwined with Mexico’s culture and history. It’s fascinating and awe inspiring how the agave plant is such a source of pride as well as supports the lively hood of so many in the tequila, and mezcal, regions. Can’t wait to share more with you on my experience with Fortaleza soon!
Food Pairings
It would pair perfectly with
- blackened fish tacos
- tacos al pastor
- tamales
- ceviche
- Thai curry
- fresh rolls
For more Margarita’s
Pineapple Dragonfruit Margarita
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Coconut Jalapeño Margarita
- Prep Time: 3 minutes
- Total Time: 3 minutes
- Yield: 1 1x
Description
The Coconut Jalapeño Margarita is a spicy, tropical twist on the classic tequila cocktail. Spicy jalapeño is tempered by cooling coconut for a refreshing, but zippy sip. It would pair perfectly with blackened fish tacos, tacos al pastor, tamales and ceviche for happy hour (or late night!)
Ingredients
- course or black sea salt (I get mine from Oaktown Spice)
- 5 slices Jalapeño
- 1 oz lime juice
- 2 oz tequila, I used Fortaleza blanco
- 1 oz coconut milk
- 1/2 oz Cointreau
- 1/4 oz-1/2 oz simple syrup
- garnish: jalapeño, lime wheel, edible flower
Instructions
- Using a lime wedge, wet the rim of a rocks glass. Dip the rim of the glass into the salt to coat half the rim.
- Add jalapeño and lime into a shaker and muddle.
- Add the rest of the liquid ingredients into the shaker and shake with ice.
- Double strain into the salt rimmed glass. Garnish.
Notes
Coating only half the rim of the glass with salt allows for people to enjoy as little or as much salt as they want with each sip of the Margarita.
6 Comments
Yet another smashing recipe! Loving it.
Thanks for the delicious drink! Loved the taste but mine didn’t turn out near as pretty! Is there a trick to making it cloudy white? Mine turned out pale yellow with splotches of the coconut milk not fully disolved. Help!
So glad you liked it! Ah that’s a bummer! Coconut milk can separate easily, into coconut water and coconut milk, in the can depending on the brand. Double straining (using a fine mesh strainer) helps break up the coconut milk solids and make it smooth. It’s an additionally step, but you can also pour out the can of coconut milk into a container or blender and whip it to reincorporate the coconut water and coconut cream.
Havnt made it but looking forward to it! Do you think it would stand up if made in a large batch?
Absolutely! this is a great one to batch. The coconut might separate one time so just give it a stir or shake.