Ingredients
Equipment
Method
- Prepare your glass by spreading toasted coconut flakes on a small shallow plate. Run a lime wedge around the rim of your glass, then press the rim into the coconut, rotating gently to coat evenly.
- Cut your lime in half and juice it using a citrus reamer or juicer. You need one full ounce, which typically requires one large lime or one and a half smaller limes.
- Pour 2 ounces of blanco tequila into your cocktail shaker. Add half an ounce of triple sec alongside it.
- Measure 1 ounce of coconut cream and add it to the shaker. Stir the can thoroughly before measuring because coconut cream separates when sitting.
- Pour in your freshly squeezed lime juice. Add half an ounce of simple syrup, adjusting based on your sweetness preference.
- Fill your shaker about two thirds full with ice cubes. Secure the lid tightly and shake hard for 15 to 20 seconds until the outside of the shaker feels frosty cold.
- Remove the shaker lid and strain the cocktail into your coconut rimmed glass. Pour slowly to avoid disturbing your carefully prepared rim. For extra silky texture, double strain through a fine mesh strainer.
- Add a fresh lime wedge to the rim of your glass. Float a few toasted coconut flakes on top for visual appeal. Serve immediately while properly chilled.
Notes
Shake your cocktail shaker in a diagonal motion rather than straight up and down for better aeration and to ensure the coconut cream fully incorporates. Chill your glass in the freezer for 10 minutes before preparing for an extra cold cocktail experience. Use quality tequila since you can taste cheap spirits in a simple cocktail like this.