Easy Raspberry Coconut Margarita
This Easy Raspberry Coconut Margarita is going to be your official summer cocktail. It’s sweet, sour, and packs a boozy punch. One sip transports you to a tropical island.
Equipment
- 1 cocktail shaker
- 1 muddler
Ingredients
- 2 oz silver "blanco" tequila
- 0.75 oz orange liqueur
- 0.5 oz fresh lime juice
- 1 oz cream of coconut
- 5-6 fresh raspberries
- ice
- sliced lime and raspberries for garnish
Instructions
- Add tequila, orange liqueur, lime, cream of coconut, and raspberries to a shaker.
- Muddle raspberries into liquid.
- Add ice and shake well for 30 seconds.
- Strain into a glass with fresh ice.
- Garnish with lime and raspberries.
Notes
Note:
For this Raspberry Coconut Margarita (and most cocktails) you want to ensure you use cream of coconut which is sweetened. Coconut cream is typically sold in cans and use for cooking. It is unsweetened and will give you a completely different flavor coconut margarita.
Frozen Method:
To make a frozen Raspberry Coconut Margarita, simply toss all the ingredients into a blender with ice. These are especially tasty on hot summer beach or pool days where ice melts quickly.
Pitcher Method:
If you’re hosting a party or dinner and don’t want to get stuck playing bartender, you can also serve these Raspberry Coconut Margaritas large batch. Depending on how many you’re serving triple or quadruple this recipe. You can leave the chunks of raspberry in or strain them out prior to serving. Add ice before serving or leave ice on the side for guests to serve themselves so the cocktail doesn’t get watered down.