I couldn’t help myself.
This wasn’t the fourth boozy recipe I planned to share this week — it was the fifth. The fourth one is still waiting because I made these margaritas late one afternoon for dinner. I only got away with it because my husband has been out of town for five days and I’ve barely cooked a thing.
During his absence I have:
- Consumed a ridiculous amount of guacamole, with chips, without chips, straight from the bowl.
- Kept writing on the fogged shower door mid-shower — hearts, my name, silly little drawings.
And I haven’t:
- Had anyone to clear the hair clog from the shower drain — which has been a less-than-fun chore.
- Had anyone to judge my habit of eating peanut butter–dipped spoons covered in mini chocolate chips. Honestly, not great for me.
On the bright side, I watched more chick flicks than my tolerance could handle. Also, on a night when I didn’t have margaritas for dinner, I made a cookie-butter smoothie. These are the small liberties of solo living.
eat me with margaritas!
What I did here was take my favorite drink — a fresh strawberry margarita on the rocks — and add cream of coconut and coconut water. The result stays on the rocks but gains a slightly thicker, smoother texture and is still drenched in lime. I finished the glass with a toasted coconut, salt and sugar rim.
I can’t even stand myself.
Fresh Strawberry Coconut Margaritas
1
margarita, can easily be multiplied
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Ingredients
- 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 and fresh strawberries for garnish
- salt, sugar and finely shredded toasted coconut for the rim
Instructions
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Rim the glass with a lime wedge and dip into a mix of margarita salt, sugar and toasted coconut (about 3 tablespoons salt, 2 teaspoons sugar and 1 1/2 tablespoons toasted coconut). Fill the glass with ice. In a cocktail shaker combine tequila, Grand Marnier, strawberry simple syrup, coconut water, cream de coconut and lime juice with ice. Shake for about 60 seconds, then strain over the prepared glass. Squeeze in lime slices and add a few strawberries. The cream de coconut may separate slightly, so give the shaker a good shake before pouring.
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For the strawberry simple syrup: Combine equal parts sugar and water, bring to a boil until the sugar dissolves, then let cool completely. Blend 1 cup simple syrup with 1 1/2 cups sliced strawberries until combined. If you prefer a seed-free syrup, strain through a fine mesh sieve.
Notes
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Serve these with margarita chicken tacos topped with strawberry-avocado salsa for a perfect pairing. PUHlease.