Servings: 1
Equipment
- Small plate for the coconut lime salt
- Microplane or fine grater
- Parchment paper
- Small skillet for toasting the coconut
Ingredients
Cocktail
- 1.5 oz Astral Tequila Blanco
- 1 oz Lime Juice
- 1.5 oz Cream of Coconut
- 0.75-1 cup Ice
Garnish
- Lime Wheel
Coconut Lime Salt
- 2 tbsp Flaky Sea Salt
- 1 tbsp Finely Grated Dried Lime Zest
- 1 tbsp Unsweetened Coconut Flakes Lightly Toasted
- 1 tbsp Sugar
Instructions
Make the Coconut Lime Salt
- Spread fresh zest on parchment and let air-dry overnight (or low oven at 200°F for 10-15 minutes) until fully dry.
- Lightly toast until just golden and fragrant. Once cool, roughly chop so size integrates with the salt.
Make the Margarita
- Rim glass with lime and dip in coconut lime salt.
- Add all ingredients to a blender with ice.
- Blend until smooth and thick.
- Pour into glass and garnish with a lime wheel.
Notes
Pro Tips
- Use freshly squeezed lime juice for the brightest citrus flavor.
- Chill your serving glass before pouring the cocktail to keep it frozen longer.
- Toast the coconut flakes carefully until lightly golden without letting them burn.
Tried this recipe?Leave a comment and let us know how it was!