Creamy Coconut Limoncello Margarita
Ingredients
- 2 oz Tequila Blanco preferred
- 1/2 oz Limoncello
- 3/4 oz Cream of coconut
- 1 oz Fresh lime juice
For the Lemon-Sugar Rim
- 2 tbsp Granulated sugar
- 1 tsp Fresh lemon zest
Method
- Prepare the rim: On a small plate, mix together the granulated sugar and freshly grated lemon zest. Rub them together with your fingers to release the aromatic lemon oils. Run a lime or lemon wedge around the rim of your rocks glass, then dip it into the lemon-sugar mixture until coated.
- Fill the prepared rocks glass with fresh ice and set it aside.
- In a cocktail shaker, combine the tequila, limoncello, cream of coconut, and fresh lime juice.
- Fill the shaker generously with ice, secure the lid, and shake vigorously for 15 to 20 seconds until the outside of the shaker is frosty and cold.
- Strain the mixture into your prepared glass over the fresh ice.
- Garnish with a fresh lime wheel or a twist of lemon peel, and enjoy immediately!
Notes
Make sure to use 'Cream of Coconut' and not 'Coconut Cream'. Cream of coconut is sweetened and perfect for cocktails.
To make a mocktail: Replace the tequila with a non-alcoholic silver tequila alternative, and swap the limoncello for a non alcoholic Limoncello.
For a non-creamy version: Swap the cream of coconut for an equal amount (3/4 oz) of clear coconut simple syrup.
To make a mocktail: Replace the tequila with a non-alcoholic silver tequila alternative, and swap the limoncello for a non alcoholic Limoncello.
For a non-creamy version: Swap the cream of coconut for an equal amount (3/4 oz) of clear coconut simple syrup.