Citrus and creamy coconut come together in this tropical margarita that tastes like vacation in a glass. Add a toasted coconut rim, and you have the perfect sip for savoring the last days of summer!
INGREDIENTS
(makes 1)
2 ounces blanco or reposado tequila
½ ounce triple sec
1 ounce fresh lime juice
1.5 ounces cream of coconut (not coconut cream)
½ ounce simple syrup (optional for added sweetness)
¼ cup sweetened shredded coconut (more for garnish)
agave syrup (for rimming glass)
lime wedge (garnish)
METHOD
In a dry skillet, over medium heat, toast shredded coconut until golden, let cool. Rim glass in agave syrup, then roll rim in toasted coconut. Fill cocktail shaker with ice, add tequila, cream of coconut, lime juice, triple sec, and simple syrup, if using. Shake until chilled. Strain over fresh ice into the prepared glass. Garnish with a lime wedge.
MAKE IT A MOCKTAIL: Substitute tequila with sparkling water or club soda.
