This Cherry Coconut Margarita is the a fusion of tropical sweetness and tart, vibrant fruit flavor. By combining a quick home made cherry-infused tequila with the creamy indulgence of cream of coconut and the bright pop of Cointreau, you get a layered cocktail that tastes like paradise in a glass.

Whether you are hosting a backyard barbecue, looking for a Cinco de Mayo cocktail, or just trying something new, this recipe delivers a quality cocktail right from your home bar. Let’s dive into what makes this drink so unique and how you can easily make it at home.

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Ingredients and Tools You Will Need

Before you start shaking, gather your ingredients and bar tools. Having everything prepped ensures your cocktail is perfectly chilled and served without delay.

The Ingredients

Cherry-Infused Tequila: A vibrant, homemade infusion using Blanco tequila and frozen cherries.
Cointreau: The gold standard of orange liqueurs for premium margaritas.
Fresh Lime Juice: Fresh lime juice provides the essential acidity to balance the sweetness.
Cream of Coconut: Adds a velvety, luxurious texture and rich tropical flavor.
For the Rim: Coarse sea salt or kosher salt mixed with freshly grated lime zest, optional.
Ice: Plenty of fresh ice for both shaking and serving.

The Tools

Cocktail Shaker: To properly chill and aerate the ingredients, especially the thick cream of coconut.
Jigger: For precise measurements to keep your cocktail perfectly balanced.
Citrus Juicer: To extract maximum juice from your fresh limes.
Fine-Mesh Strainer: Essential for straining the infusion and ensuring no stray ice chips disrupt the smooth texture.
Mason Jar: For infusing your tequila.
Margarita or Rocks Glasses: The perfect glass for serving.

What is Cream of Coconut?

It is crucial not to confuse cream of coconut with coconut cream or coconut milk.

Cream of Coconut is a thick, heavily sweetened liquid specifically designed for drinks like Piña Coladas and margaritas (common brands include Coco López or Coco Reàl).

Coconut Cream and Milk are unsweetened culinary products found in cans, used mostly for curries and baking.

Because cream of coconut is processed with sugar, it acts as both the flavor agent and the sweetener in this margarita.

Looking for a Lighter Alternative?

If you find cream of coconut a bit too heavy or rich, you can easily substitute it with coconut simple syrup. You can buy this pre-made or make it at home by simmering equal parts water and sugar with shredded coconut, then straining it. Coconut syrup provides that distinct tropical aroma and sweetness without the dense texture of the cream.

What is Cointreau?

A premium margarita requires a premium triple sec, and Cointreau is the absolute best choice. It is a crystal-clear, premium orange liqueur made from a blend of sweet and bitter orange peels.

While cheap triple secs can taste artificial and overly sugary, Cointreau offers a sophisticated, crisp, and intensely orange flavor with a clean finish. It cuts through the richness of the cream of coconut and complements the tartness of the fresh lime juice, tying the whole cocktail together.

How to Make Cherry Infused Tequila

You don’t need to wait weeks for a delicious fruit infusion. Using frozen cherries is actually a secret ingredient here, the freezing process breaks down the cell walls of the fruit, allowing them to release their vibrant red color and sweet juices into the alcohol much faster than fresh fruit.

Step-by-Step Quick Infusion:

Prep the Fruit: Place 1 cup of thawed, frozen dark sweet cherries into a clean mason jar. Muddle them gently at the bottom of the jar to release their juices.
Add the Spirits: Pour 8 to 10 ounces of quality Blanco (silver) tequila over the cherries, ensuring they are completely submerged.
Steep: Seal the jar and give it a good shake. Let it sit at room temperature for at least 24 to 48 hours. The longer it sits, the deeper the flavor and color will be.
Strain: Pour the liquid through a fine-mesh strainer into a clean glass bottle or jar, pressing gently on the cherries to extract every last drop of flavor. Discard the fruit (or save them for a boozy ice cream topping!).

Your vibrant, ruby-red cherry tequila is now ready to use in cocktails.

How to Rim Your Glass

A proper rim does more than just look pretty, it also enhances every sip by balancing the sweet and sour notes of the drink. For this recipe, we are upgrading standard salt with fresh lime zest.

Zest and Mix: On a small plate, combine 2 tablespoons of coarse sea salt with the freshly grated zest of one lime. Use your fingers to rub the zest into the salt, which releases the aromatic citrus oils.
Wet the Rim: Run a fresh lime wedge around the outer rim of your glass. Avoid getting juice on the inside of the glass so the salt doesn’t fall into your drink.
Dip and Shake: Dip the outside of the rim into the salt-zest mixture at a 45-degree angle, rolling it gently. Tap the glass to shake off any excess. Fill the glass with fresh ice and set it aside.

Pro Tips for the Perfect Margarita

Shake Extra Hard: Because cream of coconut is incredibly dense, it needs extra shaking to fully emulsify with the tequila and lime juice. Shake vigorously for at least 15–20 seconds until the outside of your shaker is frosty.
Choose the Right Tequila: Stick to 100% Blue Agave Blanco tequila. Reposado or Añejo tequilas carry oaky, vanilla notes from aging that can clash with the clean, bright fruit profiles of cherry and coconut.
Watch the Temperature: If your cream of coconut has separated or solidified in the bottle, submerge the bottle in a bowl of warm water for a few minutes and shake it well before measuring.

Print Recipe

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Cherry Coconut Margarita

Ingredients

2 oz Cherry-Infused Tequila using frozen cherries
0.5 oz Cointreau
1 oz Freshly Squeezed Lime Juice
0.5 oz Cream of Coconut such as Coco López
For the Rim: 2 tbsp Coarse Salt mixed with the zest of 1 fresh lime
Cherry Infused Tequila
1 cup frozen cherries
10 oz blanco tequila

Instructions

Run a lime wedge around the rim of a rocks glass. Dip the outer rim into the lime zest and salt mixture. Fill the glass with fresh ice and set aside.
Fill a cocktail shaker halfway with fresh ice. Pour in the cherry-infused tequila, Cointreau, fresh lime juice, and cream of coconut.
Secure the lid on the shaker and shake hard for 15–20 seconds until the shaker is ice-cold to the touch and the coconut Strain the cocktail through a fine-mesh strainer into your prepared glass over fresh ice.
Garnish with a fresh lime wheel or a skewered cherry if desired. Serve immediately!
Cherry Infused Tequila
Place 1 cup of thawed, frozen dark sweet cherries into a clean mason jar. Muddle them gently at the bottom of the jar to release their juices.
Pour 8 to 10 ounces of quality Blanco tequila over the cherries, ensuring they are completely submerged.
Seal the jar and give it a good shake. Let it sit at room temperature for at least 24 to 48 hours. The longer it sits, the deeper the flavor and color will be.
Pour the liquid through a fine-mesh strainer into a clean glass bottle or jar, pressing gently on the cherries to extract every last drop of flavor. Discard the fruit (or save them for a boozy ice cream topping!).