Coconut Jalapeño Margarita
The Coconut Jalapeño Margarita is a spicy, tropical twist on the classic tequila cocktail. Spicy jalapeño is tempered by cooling coconut for a refreshing, but zippy sip. It would pair perfectly with blackened fish tacos, tacos al pastor, tamales and ceviche for happy hour (or late night!)
Full fat coconut gives the Coconut Jalapeño Margarita a good body and keeps the heat from the jalapeño in balance. Feel free to use a light coconut milk if that’s what you have on hand, just adjust the simple syrup and jalapeño to account for the lower fat content. A blanco tequila is used here, and in traditional Margaritas, but a reposado would also be a delicious addition with the coconut.
Tequila Fortaleza
I used Fortaleza blanco here for this Margarita. I was fortunate to travel to and visit the family distillery centered in the town of Tequila in February (when Covid was just hardly a blip on my radar, sigh.) I have visited other tequila distilleries, but Fortaleza was a magical experience. It gave me a much deeper appreciation for not only their tequila, but the over all growing, harvesting and production of the entire category. It gave me an opportunity to see how the spirit is rooted in and closely intertwined with Mexico’s culture and history. It’s fascinating and awe inspiring how the agave plant is such a source of pride as well as supports the lively hood of so many in the tequila, and mezcal, regions. Can’t wait to share more with you on my experience with Fortaleza soon!
For more Margarita’s
Pineapple Dragonfruit Margarita
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The Coconut Jalapeño Margarita is a spicy, tropical twist on the classic tequila cocktail. Spicy jalapeño is tempered by cooling coconut for a refreshing, but zippy sip. It would pair perfectly with blackened fish tacos, tacos al pastor, tamales and ceviche for happy hour (or late night!)
Ingredients
- course or black salt
- 5 slices Jalapeño
- 1 oz lime juice
- 2 oz tequila, I used Fortaleza blanco
- 1 oz coconut milk
- 1/2 oz Cointreau
- 1/4 oz-1/2 oz simple syrup
- garnish: jalapeño, lime wheel, edible flower
Instructions
- Using a lime wedge, wet the rim of a rocks glass. Dip the rim of the glass into the salt to coat half the rim.
- Add jalapeño and lime into a shaker and muddle.
- Add the rest of the liquid ingredients into the shaker and shake with ice.
- Double strain into the salt rimmed glass. Garnish.
Notes
Coating only half the rim of the glass with salt allows for people to enjoy as little or as much salt as they want with each sip of the Margarita.
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