Hawaiian Margarita with Coconut Water
A tropical cocktail made with tequila, pineapple juice, coconut water, and lime, shaken until cold.
Equipment
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 1 oz orange liqueur triple sec
- 2 oz blanco tequila
- 2 oz coconut water plain
- 3 oz pineapple juice fresh if possible
- ½ oz fresh lime juice
- 1 cup ice for shaking
- 2 maraschino cherries optional garnish
- 1 lime wedge optional garnish
- 1 pineapple wedge optional garnish
Instructions
Cooking
- Add to the shaker. Pour the tequila, orange liqueur, coconut water, pineapple juice, and lime juice into a cocktail shaker.
- Shake. Add ice and shake for 12 to 15 seconds, until the shaker is frosty.
- Pour. Strain into a chilled margarita glass.
- Garnish. Top with cherries and lime and pineapple wedges.
Notes
Substitutions: Use water or extra pineapple juice if you have no coconut water. Replace the tequila and liqueur with more juice for a non alcoholic version.
Tips: Use fresh lime juice and chill the glass. Add 1 cup ice and blend for a frozen drink.
Storage: Refrigerate the mixed drink without ice in a sealed jar for up to 24 hours, then shake with fresh ice.