By Bella Bucchiotti at xoxobella.com
If you want to whip up an Easter margarita, consider this festive coconut cottontail tequila margarita. It’s creamy and sweet with the tang of fresh lime. This silver tequila and cream of coconut cocktail makes the perfect Easter mixed drink or Easter brunch cocktail.
Ingredients
Coconut Rim
• 2 Tablespoons cream of coconut
• sweetened shredded coconut.
Coconut Cottontail Margarita
• ice
• 2 Ounces tequila silver such as Olmeca Altos Platos Tequila
• 3 Tablespoon cream of coconut such as Coco Reàl Cream of Coconut
• 1 Ounce coconut water
• 1 1/2 Tablespoons lime juice freshly-squeezed
• coconut truffle Raffaello coconut truffle, for garnish
Instructions
Coconut Rim
• Add cream of coconut to small, shallow plate.
• Dip rim of glass into cream to coat.
• Immediately dip into shredded coconut until completely covered.
Coconut Cottontail Margarita
• Fill a cocktail shaker about halfway with ice.
• Add tequila, cream of coconut, coconut water, and lime juice.
• Shake to combine until the shaker feels ice-cold (10 to 20 seconds).
• Fill glass with crushed ice.
• Pour shaken margarita over ice.
• To garnish with a Raffaello coconut truffle, cut a small slit into its bottom using a serrated knife and light pressure.
• Slip cut area of truffle over the rim of the glass to secure.
