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Pineapple Coconut Margarita
Introduction from Sarah Gualtieri
When it comes to the very hot months in New York, I am a big fan of tropical flavours. I wish that I could grow my own pineapples or coconuts but luckily they are still easily available in stores this time of year. Nothing says summer day quite like a margarita. This pairing of tequila with tropical flavours will make you feel like you’re on vacation.
Ingredients
Essential kit
A shallow dish, rocks glass, cocktail shaker and strainer.
Method
In a shallow dish, mix the salt with the lime zest.
Run a lime wedge around the outside of half of the rim of a rocks glass and dip in the lime and salt mixture, then tap off the excess.
Pour the tequila, triple sec, lime juice, pineapple juice and cream of coconut into a cocktail shaker.
Add ice and shake hard until chilled and frothy.
Strain into the prepared glass over fresh ice.
Garnish with a pineapple slice and serve immediate
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