coconut water, honey, habanero peppers, tequila, Triple Sec, lime, lemon, ice, coconut sugar
We created this recipe a few years back to support the defending NBA champions, the Miami Heat, in finding their team chemistry. This was during the LeBron Era. Since then, he has left the Miami Heat. Nonetheless, we really like this recipe. So we hung onto it, LeBron or no LeBron.
This drink features a tropical-themed coconut flavor paired with chili heat and a tequila zing. So, if you like your adult beverages with a little spice, like we do, give this beach-inspired margarita a sip.
1 cup coconut water
1 cup honey
1–2 fresh habanero peppers (depending on your heat tolerance), cut in half with stems removed
1 ounce Cazadores Blanco Tequila
½ ounce Triple Sec
¾ ounce fresh lime juice
¼ ounce fresh lemon juice
½ ounce chili coconut syrup (see above)
Coconut sugar, for serving
Coconut Chili Simple Syrup
Coconut Chili Margarita
To Make Coconut Chili Simple Syrup
Place the coconut water in a medium saucepan and heat over medium-high heat, but do not boil.
Once the liquid is hot, add in the honey and let dissolve, stirring occasionally with a wooden spoon.
Once the honey has dissolved, turn off the heat, and add in the habanero peppers.
Cover and let syrup steep for 3 hours.
Strain the syrup through a mesh sieve of some form (cheesecloth works) into a bowl, discarding the solids.
Pour the syrup into a container and let it cool completely in the refrigerator.
To Make Coconut Chili Margarita
In a cocktail shaker, combine the lemon and lime juices, tequila, Triple Sec, syrup, and some crushed ice.
Shake well until cold and mixed thoroughly.
Rim a margarita glass with coconut sugar (and fill with more crushed ice, if that’s how you like your margaritas).
Pour in the margarita mixture, strained through the shaker.
Garnish with a lemon or lime slice and serve!