spicy coconut maragrita
Creamy with a kick for your Cinco needs.
Ingredients
- 2 oz silver tequila
- 1 oz coconut cream
- 1 oz Cointreau
- 1/2 oz lime juice
- 1-2 tsp agave (use to taste)
- 2-3 jalapeno slices
- tajin, to rim
Instructions
- Sprinkle tajin onto a shallow plate. Run a lime wedge around the rim of a cocktail glass, then dip and swirl into the tajin to coat.
- In a cocktail shaker, combine the tequila, coconut cream, Cointreau, lime juice, agave, and jalapeno slices. Fill with ice and shake until cold. Pour into the prepared cocktail glass and top off with extra ice. Garnish with extra jalapeno slices, as desired.
Notes
*To kick up the heat: Use a serrano pepper instead of a jalapeno!
*Coconut cream: I bought a can of straight-up coconut cream, but if you only have a can of coconut milk around, pop it in the fridge overnight. This will allow the cream to separate from the water so it's more easily accessed.