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
Scale
- 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.