Limoncello, coconut oil and tequila combine for a margarita with tropical notes
Trending
This image released by Voracious shows “Freezer Door Cocktails: 75 Cocktails That Are Ready When You Are” by J. M. Hirsch. (Voracious via AP)
The classic margarita from my book "Freezer Door Cocktails" calls for four things -- tequila, orange liqueur, sugar and lime. This variation, inspired by a cocktail at Bitter & Twisted in Phoenix, keeps the key flavors, but gets to the finish line a little differently.
Italian limoncello -- a sweet, boldly lemony Italian liqueur -- provides most of the sugar and all of the citrus. To give the cocktail creamy tropical notes that play perfectly with the limoncello, we use coconut oil to fat-wash the tequila. The result is wildly refreshing and tropical.
Starting with a full bottle of tequila? Pour off 7 1/2 ounces (225 ml), use the remaining for this recipe, and store the final product in the tequila bottle.
Amalfi Lemon Margarita
Makes: 5 to 7 Cocktails
17 1/2 ounces (525 mL) blanco tequila
2 ounces (60 mL) coconut oil, melted
5 1/4 ounces (158 mL) limoncello
1 ounce (30 mL) agave or simple syrup
Crushed ice, to serve
Directions: In a liquid measuring cup with at least a 4-cup (1-quart or 1-liter) capacity, stir together the tequila and coconut oil. Let sit at room temperature for 5 minutes, stirring often. Place in the freezer for 30 minutes. Strain through a cheesecloth-lined mesh strainer into a 750-milliliter bottle; discard the solids. Add the limoncello and syrup. Cap the bottle securely, then shake well to mix. Store in the freezer. To serve, pour into a coupe filled halfway with crushed ice.