Coconut Lavender Margarita with Fresh Lime and Cream of Coconut
By Victor Lang
Prep
10 min
Cook
5 min
Total
15 min
Servings
1
Level
Easy
Use culinary-grade dried lavender that is unscented and untreated with other flavors. Check the jar to confirm it contains whole lavender flowers. This coconut lavender margarita recipe includes sweet cream of coconut and fresh lime juice for a tangy flavor. Use 100% blue agave blanco tequila in your margarita for a pure tasting drink.
Cream of coconut is sold in a can or bottle in the mixer section of liquor stores. Cream of coconut adds coconut flavor to the drink. Fresh lime juice provides tartness to counter the sweet flavor of cream of coconut. I buy extra limes.
Shake with ice for 15-20 seconds or until the shaker canes. This will chill and dilute the cocktail and add a frothy quality. Insufficient shaking will produce a less-frothy, warmer cocktail. I strain the cocktail into a cocktail or margarita glass with ice and add a lime twist as a garnish, if available.
The lavender syrup needs its full steep and needs to be strained through a fine-mesh strainer before shaking. It needs to be well-chilled to avoid quick melting of ice in the cocktail. Both salt and sugar rims are appropriate. I like sugar rims on floral cocktails. Fresh lavender garnish is also appropriate and not too fussy. At home, I use whatever glasses are available.
Reasons to make this
- Lavender you can use in cooking imparts a floral flavor to the syrup but no soap-like flavor.
- Fresh lime juice provides a tart contrast to the sweet coconut flavor. I add fresh lime juice to the cocktail immediately before shaking.
- Blanco tequila has a clean edge, so the lavender aroma can easily be tasted.
- Small-scale syrup production includes cooking sugar and water in the kitchen with a spoonful of dried flower buds to add flavor.
- Salt or sugar on the rim of the glass adds salty and sweet flavor options.
- Optional orange liqueur provides traditional margarita flavor and other flavors to the drink.
Ingredients
- •½ cup water (for lavender simple syrup)
- •½ cup granulated sugar (for lavender simple syrup)
- •1 tbsp dried culinary lavender (for lavender simple syrup)
- •2 oz tequila blanco (100% blue agave recommended)
- •1 ½ oz cream of coconut
- •1 oz fresh lime juice
- •¾ oz lavender simple syrup (made above)
- •½ oz Cointreau (optional, or another orange liqueur)
- •ice (for shaking and serving)
- •coarse salt (optional, for rimming the glass)
- •sugar (optional, for rimming the glass)
- •lime wheel (optional garnish)
- •fresh lavender sprig (optional garnish)
Instructions
- 1
Combine the sugar, water, and dried culinary lavender in a small saucepan.
- 2
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
- 3
Remove the saucepan from the heat and steep the lavender for 20-30 minutes.
- 4
Strain the syrup through a fine-mesh sieve and cool it completely.
- 5
Rim a margarita glass with salt or sugar, if desired, then fill it with fresh ice.
- 6
Add the tequila, cream of coconut, fresh lime juice, and lavender simple syrup to an ice-filled cocktail shaker.
- 7
Secure the shaker and shake vigorously for 15-20 seconds until well chilled.
- 8
Strain the margarita into the prepared glass.
- 9
Garnish with a lime wheel or fresh lavender sprig and serve immediately.
FAQ
Nutrition (per serving)
Calories
320
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