Coconut And Lemongrass Margarita
A lemongrass and coconut infused margarita. Made on the rocks or blended , depending on what you prefer. Both are equally good! Makes 2 cocktails
Ingredients
- ½ c 1800 Coconut Tequila
- ⅓ c ounce triple sec
- 2 tablespoon lemongrass simple syrup
- ¼ c ounces coconut water
- Juice from half of a lime
- For rimming glasses
- 1 tablespoon lemongrass simple syrup***
- Unsweetened shredded coconut toasted if making blended margaritas
Instructions
- Rim the glasses in lemongrass simple syrup and then dip in the shredded coconut. Fill glasses with ice.
- In a shaker glass filled with ice add the rest of the ingredients and shake well, strain and divide between glasses. Serve immediately.
For Blended sub ½ c canned coconut milk for the coconut water:
- Chill glasses while making the drink
Add the following to the blender along with the rest of the drink ingredients:
- -2 cups ice
- Blend
- Rim glasses in lemongrass simple syrup and shredded coconut. Divide blended mixture between glasses. Enjoy!!!
- ***Lemongrass Simple Syrup (recipe courtesy of Dine and Dish)
- ¾ c water
- ¾ c organic sugar
- tbsp Gourmet Garden Lemongrass Paste
- Bring the sugar and water to a boil in a saucepan over medium heat, once boiling remove from the heat and stir in the lemongrass paste until well mixed. Transfer to a glass jar ( small mason jar works well) and chill until ready to use. Shake well before using.
Notes
You can make the lemongrass simple syrup ahead of time and keep chilled until use. It makes a cup and a half so there is plenty left over to make lots of coconut lemongrass margaritas.