Coconut Honey Margarita
Coconut Honey Margarita is a tropical, coconut and citrus cocktail made with Liqueur and Tequila, with moderate flavor complexity.
Ingredients
- 45 ml blanco tequila
- 15 ml orange liqueur (recommended: Grand Marnier)
- 30 ml lime juice
- 22 ml toasted coconut syrup (recommended: Liber & Co.)
- 15 ml honey syrup (3:1 ratio)
- Ice
Method
- In a shaker, combine the blanco tequila, orange liqueur, lime juice, toasted coconut syrup, and honey syrup.
- Fill with ice and shake 10 to 12 seconds.
- Double strain into a chilled glass, no ice in the serve.
FAQ
What is in a Coconut Honey Margarita?
A Coconut Honey Margarita is made with 45 ml blanco tequila, 15 ml orange liqueur (recommended: Grand Marnier), 30 ml lime juice, 22 ml toasted coconut syrup (recommended: Liber & Co.), 15 ml honey syrup (3:1 ratio) and Ice.
When should you serve a Coconut Honey Margarita?
A Coconut Honey Margarita fits the beach, a party, a hot day and easy prep.
What is the bartender tip for a Coconut Honey Margarita?
Kat the Bartender, on Steve's spec: the catalog's classic Margarita is tequila, triple sec, and dry lime; here toasted coconut and 3:1 honey take the place of sugar, and Grand Marnier (cognac + orange) takes Cointreau's. Toasted coconut syrup is not coconut cream or milk — Piña Colada is a different glass. If the syrup's fat solidifies, warm the bottle in hot water and shake. 3:1 honey (3 parts honey to 1 part water) dissolves in the shake; 1:1 needs a little more. 100% agave blanco tequila; reposado buries the coconut.