Blended margaritas aren’t really my thing. I normally prefer mine on the rocks, even when it comes to strawberry margaritas. But this blended coconut margarita is the exception. With coconut four ways, it will cool you down on those hot summer days.
For many months I was working on a coconut margarita recipe in my head. My first real attempt with the cocktail in a glass was on the rocks and not very good. So, one other day I decided to try a blended version and I was much happier with the results.
I combined silver tequila with coconut rum, because why not? I also used coconut cream that’s also in the Chi Chi Cocktail. To help it blend, I used coconut water. The last step was rimming the glass. Normally margaritas have a salted rim. But I didn’t want normal for this blended coconut margarita. Instead, the glass is rimmed with shaved coconut. Doesn’t that just sound delicious?
It’s got just the right amount of coconut mixed with booze to make you think you are on a tropical island.
I think these would be perfect for as 4th of July cocktails. And if you were so inclined, you could also make some pomegranate margaritas and blue margaritas. Then your party would have red, white and blue cocktails.
1 ounce Tequila
1 ounce Bacardi Coconut Rum
1 ounce Cream of Coconut
1 1/2 ounces Coconut Water
1/2 fresh squeezed lime
Lime wedge and maraschino cherry for garnish
Shredded coconut for rimming glass
Pour tequila, rum, cream of coconut, coconut water, and fresh squeezed lime into a blender.
Add ice and blend to desired consistency.
Rim margarita glass with lime and dip in shredded coconut.
Pour blended drink into margarita glass.
Garnish with lime wedge and maraschino cherry.
Makes one blended coconut margarita.
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