Description
A refreshing and tropical Raspberry Coconut Margarita that combines the bright tartness of fresh raspberries and lime with the creamy sweetness of coconut. Perfectly balanced with blanco tequila and orange liqueur, this vibrant cocktail is a delightful twist on the classic margarita, ideal for summer sipping or festive occasions.
Ingredients
Scale
For the Cocktail
- 2 oz blanco tequila
- 0.75 oz orange liqueur
- 0.5 oz lime juice
- 1 oz cream of coconut
- 5 fresh raspberries
- Salt for rimming
Garnish
- Lime slices
- Fresh raspberries
Instructions
- Rim the Glass: Run a lime wedge around the rim of a rocks glass and dip it into salt to create a salted rim. Then fill the glass with fresh ice and set it aside to prepare the cocktail.
- Muddle: In a cocktail shaker, gently muddle the fresh raspberries until they release their juicy flavor and break down slightly, creating a vibrant base for the drink.
- Shake: Add the blanco tequila, orange liqueur, lime juice, cream of coconut, and ice to the shaker with the muddled raspberries. Shake vigorously until the mixture is well chilled and combined, about 15-20 seconds.
- Strain: Strain the cocktail mixture into the prepared rocks glass filled with fresh ice. For a smoother texture without raspberry seeds, use a fine mesh strainer when pouring.
- Garnish: Finish by garnishing with a few fresh raspberries and a lime slice on the rim for a bright and tropical presentation. Serve immediately and enjoy.
Notes
- Use fresh lime juice for the best citrus flavor.
- Cream of coconut adds sweetness and creaminess; do not substitute with coconut milk.
- Fine mesh straining helps remove raspberry seeds for a smoother drink.
- The salt rim enhances the flavors but can be omitted for a cleaner taste.
- Adjust sweetness by modifying the amount of cream of coconut to your preference.
