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SUMMER COCKTAIL WEEK: COCONUT MARGARITAS

One of the best uses of a summer day (or evening, or morning) is to spend it sipping a refreshing, fruity adult beverage. This week, we'll share fun and tasty recipes for summer cocktails. This tropical recipe comes from Martha Stewart, so you know it's good.

INGREDIENTS

1 cup sweetened shredded coconut

1/2 teaspoon salt

1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)

3/4 cup Coco Lopez or cream of coconut

1/2 cup plus 2 tablespoons tequila

1/4 cup Cointreau or other orange liqueur

DIRECTIONS

Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.

Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.

Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

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