There are many ways to tweak a Margarita (check out our 35 Margarita recipes). But given our druthers, we’d keep at least the tequila, fruit liqueur, and lime. But with this Coconut Margarita recipe, Kōloa Rum, a premium rum producer, has made a departure: no orange or other fruit liqueur.
So is it still a Margarita? Read our article, Margarita Vs. Not A Margarita.
We’d give this cocktail a different name; Coconut Dream, Coconut Cloud…fill in your choice of name here.
Call it whatever, but it’s definitely delicious, and a treat for coconut lovers.
For Cinco De Mayo, Mother’s Day, or another festive occasion, bring a bottle of Kōloa Coconut Rum (photo #2). Use it to make a Coconut Margarita (photo #1), Piña Colada, Coconut Rum Milk Punch, these six recipes from Kōloa, and other coconut rum cocktails.
> The history of the Margarita.
1. DIP the rim of a Margarita glass (or other glass) into a bowl of coconut cream. Then twist the rim in a dish of shredded coconut. Allow the rim to dry.
2. Fill the Margarita glass with ice.
3. COMBINE the lime juice, tequila, coconut rum, and agave in a cocktail shaker. Shake well and strain into the serving glass.
ABOUT KOLOA COCONUT RUM
Distilled, blended, and bottled in Kalaheo, Kauaʻi, Hawaii by Kōloa Rum Company, Kōloa Coconut Rum is 40% ABV/80 proof.
The rum is distilled from pure cane sugar, distilled in a vintage, steam-powered copper pot still, and cut with filtered water from the ancient Mount Waiʻaleʻale.
The nose features intense coconut aromatics with light hints of roasted coconut and Piña Colada undertones.
The initial flavor is of baby coconut flesh at the front of the palate, with a finish of lightly toasted coconut, and hints of fresh lime zest. If you have a super palate, you may detect the slightest bit of caramelized pineapple.