Fresh Strawberry Coconut Margaritas.
I couldn’t help myself.
This isn’t the fourth recipe that I planned on sharing with booze this week… it’s the fifth. The fourth I have yet to share because I ended up making these margaritas late one afternoon for a… meal. Dinner to be exact. I only got away with that because my husband has been gone for five days, and I’ve barely cooked a thing.
Consumed a TON of guacamole. With chips, without chips, with spoons, etc.
Continued to write on the foggy shower door mid-shower. Bad habit. I draw hearts. Write my name. Stuff like that. Really.
Had anyone here to clean my mop of hair out of the shower drain, which has utterly… sucked.
Had anyone here to judge my consumption of peanut butter dipped spoons covered in mini chocolate chips. Not good my friends. Not good.
But on a positive note I watched more chick flicks than your gag reflex could handle. Trust me.
And on a night when I didn’t have margaritas for dinner, I made a cookie butter smoothie.
Antics like that could never go down if I wasn’t alone.
So what I did here was take my most favorite drink ever – my fresh strawberry margarita on the rocks – and simply add some cream of coconut and coconut water. Still on the rocks, just a sliiiiightly thicker (but smoother?) consistency, and still drenched with lime. Oh and a toasted coconut + salt + sugar rim.
I can’t even stand myself.
Fresh Strawberry Coconut Margaritas
- 2 ounces Grand Marnier
- 1 1/2 ounces silver tequila
- 2 ounces lime juice
- 2 ounces coconut water
- 2 ounces cream de coconut
- 2 1/2 ounces strawberry simple syrup
- lime + fresh strawberries for garnish
- salt + sugar + toasted finely shredded coconut for the rim
- Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar + toasted coconut [I used about 3 tablespoons salt to 2 teaspoons sugar and 1 1/2 tablespoons toasted coconut]. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup, coconut water, cream de coconut and lime juice with ice, and shake for about 60 seconds. Pour over ice and squeeze in lime slices and add a few strawberries. A slight bit of separation may occur from the cream de coconut, so shake well!
- For strawberry simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simply syrup + 1 1/2 cups slices strawberries in a blender and blend until combined. I don’t mind strawberry seeds, but if you’d like you can strain the mixture over a fine mesh strainer to remove the seeds.
Serve these with some margarita chicken tacos covered in strawberry avocado salsa. PUHlease.