1ouncecream of coconut(the cocktail syrup, not canned)
Fresh rosemary sprigs and/or fresh cranberries for garnish(optional)
Instructions
Add the coconut tequila, triple sec, lime juice, and cream of coconut to a cocktail shaker.
Add ice and shake until well chilled.
Strain into a cocktail or margarita glass filled with ice. Garnish, if desired.
Notes
Tips:
Make sure that you get cream of coconut, which is a type of syrup found in the cocktail section of the grocery store. It is NOT the coconut cream or coconut milk cans you find in the International aisle.
Ingredients for a batch of 8:
1 ½ cups coconut tequila
½ cup triple sec (recommend Cointreau)
1 cup lime juice
1 cup cream of coconut (cocktail syrup, not canned)
Fresh rosemary sprigs and/or fresh cranberries for garnish (optional)
Instructions for a batch:
Mix all the ingredients in a large pitcher, chill until ready to serve. Serve in glasses filled with ice.
Note: If it sits for a while, you may need to stir to recombine any mildly separated cream of coconut.
Tip: Blending the batch without ice will help emulsify the ingredients, reducing the mild separation and ensuring a smoother texture in a batch cocktail. You can do this with a regular blender or an immersion blender.