I’m setting up my home bar menu – this is a menu that I will offer guests when they come to visit me. I’m just preparing for some much needed socializing for after this devastating global pandemic has been sorted.
Trying to keep myself sane during this time of the 2020 quarantine, I have been kicking up my kitchen skills, and going through my bar cabinet experimenting with cocktails. It just makes me feel like I’ve been going out.
I also found myself spending a little too much time getting lost in social media. But, in that lost time, I came across an Instagram post from a local taco place advertising their coconut margarita for #margaritamonday – a hashtag I never paid attention to before.
I rarely ever order a flavored margarita. I prefer the classic, basic margarita, made with a good tequila, of course. But, the coconut margarita in the post made me curious. I just love coconut. So, I researched many different coconut margarita variations, from milky to frozen. But, I knew I wanted something closest to the basic margarita that I make at home. So, I made some notes, experimented here and there, and ended up with this simple, yet lovely concoction below.
So, I walked over to my shamefully (sorry, not sorry) well-stocked home bar and found one bottle of tequila. It happened to be an unopened bottle of Astral Tequila personally signed by the brand’s spokesman Jonathan Goldsmith – the western film actor and former spokesman for Dos Equis’s The Most Interesting Man in the World campaign. Yes, I too have led a somewhat interesting life… but I digress.
For this recipe, use your favorite tequila, or whatever tequila you may happen to have at home. Enjoy!
- 2 oz. tequila (your favorite)
- 1 oz. cream of coconut
- 1 oz. lime juice
- ½ oz. orange curaçao
- ¼ cup coconut shavings
- Add all ingredients (except coconut shavings and salt) to a cocktail shaker with ice. Shake thoroughly and strain into a rocks glass filled with ice.
- Garnish with a sprinkle of toasted coconut. (Or if you prefer, before pouring in the drink, salt the rim of the glass by dipping the rim in lime juice, then in salt and the toasted coconut.)