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Spring to Cabana

A vibrant, bright and creamy Coconut, Guava and Raspberry Margarita that's perfect for Spring

- Difficulty: Intermediate

Servings 1 cocktail
Author Monica C

Ingredients

  • 2 oz Jose Cuervo Blanco Tequila
  • 1.5 oz Guava Juice
  • 0.75 oz Coconut Sorrel Syrup
  • 0.5 oz Coconut Water
  • 0.5 oz Lime Juice
  • 6 Raspberries 3 for garnish

Instructions

  1. In a shaker, add all your ingredients. Fill with ice and give this a vigorous shake.
  2. Double Strain into a rocks glass filled with ice and garnish with raspberries.

Recipe Notes

To make the Coconut Sorrel Syrup, combine 400ml (1 can) of Coconut Cream, 200 ml Granulated Sugar, and 0.5 cup Dried Sorrel (aka Hibiscus Flower) in a small saucepan. Stir til the sugar dissolves and bring this to a boil. Reduce down to simmer, let it simmer for 5 minutes before straining. Let it come to room temperature before storing in fridge. Can last up to 2 weeks.