Ube Coconut Margarita

The margarita’s origins are a subject of some debate, but there are several popular theories. Once traces the margarita back to Mexico in the 1930s or 1940s. One legend suggests it was created by a Mexican bartender named Carlos “Danny” Herrera who crafted the drink for a patron who was allergic to most spirits, but not tequila!

Regardless of the margaritas precise origins, it has become a staple in bars and cocktail menus worldwide. Since summer is here, I have crafted four margarita variations for you try. The Ube Coconut variation is below, and you can find the others here: Frozen Watermelon, Hibiscus, and Cucumber Mint.

This margarita uses my home-made ube syrup which you can purchase here.

UBE COCONUT MARGARITA:

• 3/4 ounce ube syrup

• 1 ounce of unsweetened coconut cream (for texture and flavour)

• 3/4 ounce of Cointreau

• 2 ounces of Reposado Tequila

• 1 ounce of lime juice

• 1 lime wedge (for rim)

• Shredded coconut (for rim)

This Ube coconut Margarita is served up in a classic margarita glass. Start by rimming your glass with lime and shredded coconut. You can use syrup on the rim if your coconut won’t stick!

Add all of your ingredients to your shaker, add ice, and shake. Pour the margarita mixture into your glass and top with a lime wheel. This Ube Coconut Margarita smells like a vacation!

Looking for other margarita variations? Watch my video down below!