Coconut Margarita
Happy Cinco de Mayo Eve, friends!
As if we need another reason to treat ourselves to a marg and some guac, amiright?! Along with lots and lots (and lots) of chips and homemade salsa, of course.
I’m sure you’ve already noticed that Cinco de Mayo falls on a Saturday this year — which, dare I say, is even more perfect than when it falls on #tacotuesday?! AND it’s Derby weekend! Cinco de Derby, anyone?!
(is that phrase overused already? probably.)
In any case, I hope you’re gearing up for a weekend full of tequila & bourbon! Possibly… together? Has anyone come up with a mint julep margarita yet?!
Personally, I’ll be sticking to a strictly Mexican-influenced diet this weekend. Sorry, Kentucky — but tacos always win out over hot browns and benedictine. and what better to complement a Mexican feast than an icy cold, freshly mixed margarita!?
I’ve recently concocted what’s become my new favorite variation on the classic marg. You see, when it comes to to adult beverages, my motto has always been “hydrate while you dehydrate”!
Well, I guess it was probably “drink until you can’t feel feelings” for awhile there in college… with a little bit of “blackout or it didn’t happen” thrown in for good measure…
In any case, I’m now a mature adult who understands the importance of hydration and thus, this is my new motto!
That said, I need to let you in on a little secret: I have a slight obsession with coconut water. I know some of you are weirded out by its flavor (Peter and Mom, looking at you both!), but I happen to love it’s slightly sweet taste and viscous, nectar-like consistency. When Peter and I were in Thailand, we drank coconut water straight from baby coconuts EVERY damn chance we had! and just like that, I was hooked.
Coconut water from a carton is not quite the same, I admit… though it has the same health benefits and that’s enough for me! It is incredibly hydrating and full of electrolytes — calcium, potassium, magnesium — loads of good stuff! Whenever I’ve had a bit too much to drink, I start my morning with a glass of coconut water and I SWEAR it helps to combat hangovers.
I’m no stranger to mixing coconut water into my cocktails (see: coconut gin & tonic). So when I ran out of my favorite tequila (Milagro Silver), it dawned on me that it might actually pair perfectly with the coconut water I has just opened — from Trader Joe’s, of course. After a quick trip to Kappy’s, I conducted a couple of taste tests and found that YUP, the combination was just as delicious as I had hoped! Refreshing and slightly citrus-y, this coconut margarita is my new favorite.
And if coconut water is not your thing, hop on over and check out my favorite skinny margarita recipe instead! Either way, Cinco de Mayo celebrations call for margaritas so pick your poison!
- 1 ounce blanco tequila
- 2 ounces coconut water
- ½ ounce triple sec
- squeeze of lime
- lime slice to garnish
- Fill a cocktail maker with ice. Add all ingredients and shake well. Strain liquid into glass and garnish with a lime, if desired.
I wish you all a fabulous Cinco de Mayo weekend filled with delicious margaritas and vats of freshly made guacamole!
