summary

A great margarita is easy to pull off. This one is especially tasty with the addition of coconut cream. When you buy a can of coconut milk there is a thick layer of cream on the top; this is what you want to add to your cocktail. Save the rest of the contents of the can in a mason jar in the fridge and add it to smoothies or your morning cup of coffee throughout the week.

ingredients

2 ounces tequila
1/2 ounce Cointreau
1/2 ounce fresh lime juice
2 ounces coconut cream (from a 14 oz can of coconut milk)
1 1/2 cups ice
1 Lime
Salt

directions

Add the tequila, Cointreau, lime juice, coconut cream and ice to a blender and process until slushy.
On a small plate, combine 1 teaspoon of lime zest with 1 teaspoon of salt. Rub the rim of a cocktail glass with a lime wedge and then dip into the salt mixture to coat the rim. Pour the margarita into the glass and serve at once.

notes

This cocktail can easily be made into a big batch by multiplying the recipe by 4 and pouring into a pitcher.

Do not confuse coconut cream with cream of coconut, which is sold in the liquor aisle of the store. Cream of coconut has other ingredients added; we prefer the fresh and natural taste of pure coconut cream from a can of coconut milk.

You can substitute Grand Marnier for Cointreau.