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Coconut Margarita

coconut margarita

An extra beachy take on the Margarita.

Creating this Coconut Margarita involves more than simply adding coconut to the traditional recipe. “Coconut can be a very polarizing ingredient, especially as a primary flavor. What makes primary flavors really slap is a contrasting yet complementary secondary flavor,” says Beau du Bois, Puesto’s bar and spirits creative director. To achieve this, Du Bois adds a grapefruit tincture to the mix. “It keeps the cocktail dynamic rather than just a coconut bomb.”


  • Tools:shaker, strainer
  • Glass:tumbler
  • Garnish:grapefruit wedge, 2 pineapple fronds


Add all ingredients to an ice-filled shaker, shake, and strain over ice in a tumbler.

Coconut Cream Add 6 oz. simple syrup and 12 oz. Coco Lopez cream of coconut to a blender. Blend on high for 1 minute. Store in the refrigerator.

Grapefruit Tincture Roughly slice 4 grapefruits into 1/8-inch wheels. Place into a clean, sealable vessel with 1 liter of vodka and infuse for one hour. Fine strain and then gently press the grapefruit wheels to extract all the juice. Store in the refrigerator.

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