My coconut-themed week is coming to an end, but not without a Coconut Mint Margarita cocktail recipe to finish things off on a happy note! If you’ve followed my blog for a while, you’ll know I rarely drink tequila. In fact, I haven’t made a tequila recipe since August 2017 when I tried a recipe for Roasted Blueberry Basil Margaritas, but this recipe sounded way too good not to try. So it’s off to the liquor store to pick up a bottle of tequila, along with a trip to the grocery store for the rest of the ingredients. Let’s hope I still have those margarita glasses in the cabinet above the refrigerator! You know the one we all have but only go into once a year or less.
This post was originally published on March 2, 2018. The text and photos were updated on July 14, 2021. The review and rating have not been changed.
Everything I needed for this Coconut Mint Margarita cocktail was easy to find. Yes, the tequila was about $40, but it’s the good stuff. And it’s not like this recipe uses anywhere near the whole bottle, so I have plenty leftover.
I couldn’t find coconut sorbet, but I was able to find coconut gelato. And the container was 16 ounces, exactly the amount this recipe calls for. Not that I would have been in any way upset or inconvenienced if I had some leftover! But not needing to measure made things faster.
Now this recipe did take me a little longer than the average cocktail, but there is a little more to it than just measuring the ingredients. The recipe is divided into 3 sections that are easy to follow, and I had my margarita mixed and garnished in 8 minutes. I used a generously sized margarita glass to serve, and I got just over 2 servings from this recipe.
Rimming the glass with coconut and sugar is just delicious, but I found it difficult to get the coconut to stick when I used a juiced lime to rim the glass. When I revisited this recipe, I used simple syrup (recipe below) and had much better results. The thicker syrup really made the sugar and coconut stick to the rim.
Finally, I used my mini-prep to mix my Coconut Mint Margarita instead of a full-sized blender, although either would work fine. I find the smaller appliance more convenient, but that’s just a personal preference.
- 1 cup water
- 1 cup sugar of your choice (I use organic sugar, which gives the syrup an amber tinge)
- In a small saucepan, bring the water to a boil.
- Reduce heat to medium and add the sugar. Stir until dissolved (the mixture will become clear when the sugar is dissolved).
- Remove from heat and allow to cool. The simple syrup can be refrigerated in a bottle or other airtight container for up to 4 weeks.