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Big-Batch Freezer Coconut Margaritas
A make-ahead coconut margarita mix prepared directly in a tequila bottle and frozen for at least 8 hours. Serve over ice with coconut sparkling water and a fresh lime wedge for a bright, lightly sweet summer cocktail.
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Ingredients
- 1 bottle coconut tequila (Pour out 1 cup and reserve for later; approximately 513 ml remains for the margarita mix.)
- 0.5 cup freshly squeezed lime juice
- 0.333 cup triple sec
- 0.25 cup cream of coconut (Such as Coco Real. If room remains at the top of the bottle, more coconut may be added if desired.)
- coconut sparkling water (For serving; such as LaCroix.)
- ice (For serving.)
- lime wedges (For serving.)
Steps
- 1
Pour 1 cup of coconut tequila out of the 750-ml bottle and save it for later use.
- 2
Add the freshly squeezed lime juice, triple sec, and cream of coconut to the remaining tequila in the bottle. If room remains at the top, add more coconut if desired.
- 3
Replace the bottle top and tilt the bottle several times to incorporate the ingredients. The mixture does not require vigorous shaking.
- 4
Place the bottle in the freezer for at least 8 hours.
- 5
To serve, fill a cup with ice.
- 6
Add 3 ounces of the coconut margarita mix to the cup.
- 7
Top with coconut sparkling water, stir, and serve with a lime wedge.
Notes
The finished mix is potent, so the coconut sparkling water topper is part of the serving method. The reserved tequila can be saved for later use. The source does not specify a storage duration beyond freezing for at least 8 hours.
Nutrition per serving
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