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Easy Coconut Margarita Recipe


The first time I heard about the coconut-flavored margarita, I thought, "No way." Isn't that basically a piņa colada? When I first saw a coconut margarita, I almost burst out laughing. Unlike the traditional margarita in its stemmed glass with the shallow bowl, this one came in a huge cognac snifter. The traditional margarita glass has a rim dipped in lime juice and coarse salt. This one substituted honey and toasted coconut flakes. When I took an experimental sip, I couldn't taste any tequila at all. Either the bartender had used some kind of ultra-anejo tequila that was aged to the point of not even tasting like alcohol, or he or she had skipped the tequila altogether. The drink could have been a creamy, frozen dessert. But it was tasty. If you like elaborate Caribbean cocktails (and, really, who doesn't?), you may especially enjoy it.

The coconut margarita actually differs considerably from the piņa colada, also known as the national drink of Puerto Rico. Both cocktails contain cream of coconut, but the coconut margarita really does use anejo tequila. By contrast, the piņa colada is made with white rum and pineapple juice. The piņa colada is more famous, and certainly no one has yet written a song about the coconut margarita. But the coconut margarita can hold its own with the drinks and cuisine of the American Southwest.

Here is a quick and easy recipe for the coconut margarita. Remember to use the best anejo tequila that you can afford. Never use any tequila that doesn't say "100-percent Agave" on the label. It should be made only from the blue agave plant of Mexico. If it says something like "50-percent Agave," then you can expect the other 50-percent to be something disgusting like corn syrup, and the mixture may give you a killer hangover the next morning.

EASY COCONUT MARGARITA: serves 1

Ingredients:
2 ounces Coco Lopez
2 ounces anejo tequila, 100-percent agave
1 ounce lime juice
1/2 ounce triple sec such as Cointreau or other orange liqueur
crushed ice

Combine all ingredients in a cocktail shaker and shake vigorously for 20 seconds. Strain into a glass and garnish with a lime slice. You could also coat the rim of the glass with honey or lime juice and dip it in a toasted coconut flakes flavored with a pinch of salt. To toast the coconut flakes, brown them in the oven on a foil-lined cookie sheet under your broiler for ten minutes, stirring frequently.

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Content copyright © 2014 by Karm Holladay. All rights reserved.
This content was written by Karm Holladay. If you wish to use this content in any manner, you need written permission. Contact Karm Holladay for details.

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