Ingredients:

  • 2 tbsp (15g) Shredded sweetened coconut, toasted
  • 1 tbsp (12g) Coarse sea salt or Kosher salt
  • 1 Lime wedge (for wetting the rim)
  • 2 oz (60ml) Blanco or Reposado Tequila (100% Agave)
  • 1.5 oz (45ml) Cream of coconut (Not coconut milk)
  • 1 oz (30ml) Freshly squeezed lime juice
  • 0.5 oz (15ml) Cointreau or high-quality Triple Sec
  • 1 dash Orange bitters
  • Ice (Large cubes for shaking and fresh ice for serving)

Instructions:

  1. Toast the coconut. Place 2 tbsp shredded coconut in a dry pan over medium heat for 2 minutes. Keep it moving until it smells like toasted macaroons and looks golden brown.
  2. Prepare the rim mix. Combine the toasted coconut and 1 tbsp sea salt on a small plate, mixing thoroughly with your fingers.
  3. Wet the glass. Run a lime wedge around the rim of your rocks glass, ensuring you cover the outside edge about a quarter inch down.
  4. Apply the crust. Dip the glass firmly into the coconut salt mixture. Note: Rotate the glass slightly to ensure the coconut shards adhere to the lime juice.
  5. Measure the liquids. Pour 2 oz tequila, 1.5 oz cream of coconut, 1 oz lime juice, 0.5 oz orange liqueur, and 1 dash bitters into the shaker.
  6. Ice the shaker. Fill the shaker 3/4 full with large ice cubes. Note: Larger cubes melt slower, meaning less dilution during the shake.
  7. The Hard Shake. Seal the shaker and shake vigorously for 15-20 seconds. Listen for the sound change; the ice will start to sound muted as the liquid thickens and froths.
  8. Fill the glass. Add fresh ice to your coconut rimmed glass.
  9. Strain and serve. Strain the mixture into the glass. Watch for the frothy head to settle on top like a tropical latte.
  10. Garnish. Add a thin lime wheel or a sprinkle of any leftover toasted coconut on top for an extra aromatic punch.