Today’s feature is Wicked Good Kitchen’s new cocktail, the Coconut Ginger Lime Margarita. It happens to be one of my favorite cocktails and so appropriate to kick off my birthday month. I have talked about my adoration of the Margarita and all of its incarnations in this post here, On Love, Gratitude & Margaritas. And our Coconut Ginger Lime Margarita was part of a guest blog post in celebration of Cinco de Mayo. This was done with the understanding the recipe would also be featured here at Wicked Good Kitchen at some point in the near future. Yes, The Big Lug and I are complete dorks and celebrate our birthdays all month long. Why? Because we can, of course!
Now, let’s talk about this cocktail. This is no ordinary ‘Lime in the Coconut’ Margarita made with everyday simple syrup, my friends. No siree. This unique Coconut Ginger Lime Margarita calls for an infused simple syrup that is extraordinarily good because it starts with coconut water. It is sweetened naturally with agave nectar and then infused with fresh ginger and whole black peppercorns to kick up the ginger flavor profile with a hint of smokiness. If you like barbecue and Margaritas, you will adore this cocktail!
Ginger goes with coconut. And ginger goes with lime. And, since lime and coconut have such a natural affinity for each other, I knew this threesome would make a major splash for a new twist on the beloved Margarita.
The first incarnation of this Margarita was inspired by Martha Stewart’s Ginger Margarita and other Coconut Margaritas to create a memorable cocktail a year ago last spring. However, it was Jennie of The Messy Baker, and her recipe for Lime in the Coconut Margarita (in a guest post at Juanita’s Cocina), who inspired me back in February, to kick up the coconut by using a coconut tequila—that is, 1800® Coconut Tequila as featured in her recipe. Besides the outstanding flavor of this special tequila, I appreciated the fact that 1800® Coconut Tequila is naturally flavored. No artificial anything. It was kismet. Also, this post would be incomplete without mention of the bottle design. The design is totally wicked and looks like a bottle of tequila that Captain Jack Sparrow would drink in modern day.
Being such a fan of ginger, ginger ale and everything gingerbread, I wanted this Kicked-Up Coconut-Ginger Simple Syrup “brew” to rock my ever ginger-loving world. So, I started thinking of just why I was smitten with my favorite gingerbread recipes. My favorite recipes for gingerbread call for freshly ground whole black peppercorns in addition to the traditional spices such as ground cinnamon, ginger, allspice, cloves and nutmeg. Now you know where my thought process went, right? Straight to my beloved tiny whole black peppercorns for a special kicked up version of my Coconut Ginger Lime Margarita!
What really confirmed I was on track with this new flavor profile or twist, specifically with regard to adding black pepper to this Margarita cocktail, is how incredibly irresistible Margaritas are when the rim of the glass is garnished with sea salt enhanced with a whisper of ground chili peppers, such as smoky chipotle chili peppers (as is the case with the Margarita Salt by SaltTraders.com), for a little heat. Swoon!
Oh, and to keep this Margarita tropical, as well as remind us of our fabulous two-week Hawaiian honeymoon? The Big Lug and I selected a Hawaiian pink (or red) sea salt, (Alaea Red Hawaiian Sea Salt available at Cost Plus World Market), for this distinctive cocktail, our Coconut Ginger Lime Margarita. Bliss.
What makes our Coconut Ginger Lime Margarita wicked good? Duh!
Below is a Pinterest-friendly sized image to pin at Pinterest!
What makes our Coconut Ginger Lime Margarita wicked good? Duh!
- For the Kicked-Up Coconut-Ginger Simple Syrup
- 2¼ cups (530 ml) organic coconut water
- 1 cup (336 grams) organic light agave nectar, plus additional to taste
- 3 ounces (85 grams) fresh ginger, peeled and thinly sliced into rounds
- 2 teaspoons (8 grams) whole black peppercorns
- Homemade Sweet & Sour Mix by the Half Pitcher
- 1 recipe (2 cups or 16 ounces) Kicked-Up Coconut-Ginger Simple Syrup
- 1 cup (8 ounces or 243 grams) freshly squeezed lemon juice
- 1 cup (8 ounces or 243 grams) freshly squeezed lime juice
- For the Rim Garnish
- Sliced fresh limes, to moisten cocktail glass rims
- Pink sea salt, such as Alaea Red Hawaiian Sea Salt in Medium Grain, crushed
- For Optional Cocktail Pick Garnish
- Fresh California Cara Cara (pink navel) oranges, sliced into small wedges
- Fresh lemons, sliced into small wedges
- Fresh limes, sliced into small wedges
- For the Cocktail
- Ice for cocktail shaker
- 4 ounces (½ cup) Homemade Sweet & Sour Mix
- 2 ounces (¼ cup) 1800® Coconut Tequila
- 1½ ounces (3 tablespoons) Cointreau® Orange Liqueur
- ½ ounce (1 tablespoon) Grand Marnier® Orange Cognac
- ½ ounce (1 tablespoon) Domaine de Canton® Ginger Liqueur, optional
- Special Equipment
- Cocktail shaker with strainer
- Cocktail glasses
- Cocktail picks
- Fine mesh strainer
- Mini cube ice cube trays, for mini ice cubes, optional
- Rimmed shallow plates for rim garnish, optional
Prepare the Kicked-Up Coconut-Ginger Simple Syrup: Combine coconut water, agave nectar, ginger and peppercorns in a medium saucepan over medium heat-high. Bring to a soft boil, stirring until well combined (or until the sugar dissolves, if using sugar). Reduce heat to medium-low and continue simmering until the syrup smells very gingery and thickens slightly, about 20 to 25 minutes.
Remove from heat and strain through a fine mesh sieve. There should be about 2 cups of syrup. If there is more, simmer the syrup until it is reduced to about 2 cups; if there is less, add enough coconut water and, if desired, a little agave to measure about 2 cups. Cool completely. Transfer to a bottle and cap it closed. Refrigerate until ready to use.
Prepare the Homemade Sweet & Sour Mix by the Half Pitcher: In a small pitcher, combine together simple syrup with citrus juices; stir until well blended. Cover and refrigerate until ready to use.
Prepare the Rim Garnish: Place salt into a rimmed shallow plate. Moisten cocktail glass rims by rubbing sliced limes around rim. Immediately, dip rim of glass into plate to coat with salt.
Prepare the Cocktail Pick Garnish: Spear 3 pieces of fruit onto cocktail picks; one each of the orange, lemon and lime wedges. Place over cocktail glass rims just before serving.
Prepare the Cocktail: After rimming cocktail glasses, fill generously with mini ice cubes taking care not to disturb salted rim. To cocktail shaker, add ice and remaining ingredients. Shake vigorously, about 20 seconds. Strain into prepared cocktail glasses. Place cocktail garnish on top and serve.
Tips:Recipe for Kicked-Up Coconut-Ginger Simple Syrup can easily be doubled and 1½ cups (300 grams) organic granulated cane sugar (I use Zulka® or 365 Organics by Whole Foods Market®) can be substituted for agave nectar. Keeps up to 1 month refrigerated. Recipe for Homemade Sweet & Sour Mix by the Half Pitcher can easily be doubled to make full pitcher. Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.