FOOD
We say surprising because this cocktail kinda came from nowhere. We'd seen a tequila and coconut water based cocktail on someone's Instagram stories and it seemed like a good idea, hydrate whilst having a cocktail, sounds genius to us. But somewhere along the way of getting the ingredients, we went for PRESSED coconut water instead of the usual and honestly, game changer move. It's now not as heavy as a pina colada, probably one of the most underrated cocktails, with a summer freshness from the lime and Tajin. Mexico knows its shit when it comes to flavour enhancers.
This is the perfect afternoon summer cocktail, sun is shining, you're either by the pool or you're back from it and the biggest decision you need to make is whether to have another olive or not.
Ingredients
- 30ml tequila
- 30ml triple sec
- Juice of 1 lime
- 25ml spiced sugar syrup (worth the effort of making it)
- 70ml pressed coconut water — we used Vita Coco
- Tajín for the rim and a jalapeño for garnish (just because it looks fancier)
For the spiced syrup - we have this is leftover from Christmas which sounds weird in summer but it just works
- 360ml water
- 220g demerara sugar
- 95g of mulling spices
Instructions:
- Bring the water and spices to a simmer for 10 minutes.
- Strain and add the sugar.
- Stir until dissolved.
- Refrigerate for 2-3 weeks
If you can't get mulling spices in summer, makes sense, then below is a recipe that you can pull together easily.
- 20 g cinnamon sticks
- 10g whole allspice
- 8g whole cloves
- 6g dried orange peel - or fresh peel
- 2 whole star anise
- 6 green cardamom pods
- 4g dried ginger pieces or 6-8 thin fresh slices
Cocktail Method
Run a lime wedge around the rim of your glass and dip it into the Tajín, add an ice cube ready. Add all the ingredients to a cocktail shaker with ice and shake until cold. Strain into your glass, leaving the ice behind. Garnish with a jalapeño, or don't it's up to you.
Drink in the sun wearing a fabulous outfit and no makeup