If you peruse as many food blogs as I do, you undoubtedly know that Cinco de Mayo is near. It (and Mother's Day) have been the focus of oh-so-many posts for oh-so-many weeks! My fellow bloggers are always well-prepared for just about any occasion involving food.
I'm usually late to think about putting up posts for holidays, but this time I'm actually a little bit early! I was spurred on by Kate of ¡Hola! Jalapeño, who is gathering a wide array of margarita posts to celebrate Cinco de Mayo. Be sure to check out her Cinco de Mayo margarita round-up!
Tequila is pretty potent to my palate--it doesn't take much to turn my smile upside-down. However, I really like coconut rum, so I thought a margarita made with some coconut milk and coconut water would make that tequila a little more pleasant going down. I also included orgeat, an almond-flavored sugar syrup, which I only recently came to know and love. This drink isn't too strong for a light-weight like me and the level of coconut flavor is perfect.
And yes, in case you were wondering, those flowers are from my wedding! Teaser pic:
- 3 ounces lite coconut milk
- 3 ounces silver tequila
- 1 ounce triple sec
- 1 ounce orgeat
- 8 ounces coconut water
- Fresh lime wedges, to serve
In a shaker, combine the coconut milk, silver tequila, triple sec, orgeat, and coconut water.
Shake until combined.
Pour into cocktail glasses with ice.
Serve with a lime wedge, if desired.