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!).
