AuthorEmily GrayCategoryCocktails & Mocktails, Emily\'s Kitchen & Bar, Vegan, Vegetarian
100 ml Reposado
50 ml Lime juice
50 ml Coconut rum
Ice cubes
For the coconut lime rim:
1 tsp Sea salt flakes
1 tsp Golden caster sugar
2 tsp Desiccated coconut
2 Limes, zested
To make the garnish for the rim:
1
Combine the salt, sugar, coconut, and lime zest on a shallow plate.
2
Dampen the rims of 2 margarita glasses with water, then dip each into the mixture to coat.
3
Chill the glasses until needed.
4
Pour the tequila, lime juice, and rum into a cocktail shaker, then add a large handful of ice.
5
Shake until the outside of the shaker feels ice cold.
6
Drop a few ice cubes into each of the prepared glasses.
7
Strain the cocktail evenly between each glass.
8
Enjoy, and please remember to drink responsibly.
Ingredients
100 ml Reposado
50 ml Lime juice
50 ml Coconut rum
Ice cubes
For the coconut lime rim:
1 tsp Sea salt flakes
1 tsp Golden caster sugar
2 tsp Desiccated coconut
2 Limes, zested