Creamy Pink Coconut Margarita
This Creamy Pink Coconut Margarita recipe post was made in partnership with Kinky Beverages. Recipe and ideas are my own.
There’s no season quite like Summer. The sun, the beach, and drinking fun, fruity cocktails (hopefully by the pool) is my favorite part! Luckily, living in Southern California means the weather tends to be pretty idyllic year-round, and Summer doesn’t leave us too quickly.
But, there is a sweet spot in between Summer and Fall that I enjoy even more. It’s when the seasons blend together, and it’s the perfect temperature outside! That’s what I want this cocktail to embody, a little bit of Summer, with a hint of Fall. This Creamy Pink Coconut Margarita is my ode to two of my favorite seasons coming together.
For this cocktail recipe, I partnered with Kinky Beverages and used the Kinky Pink Liqueur packed with flavors of mango, passionfruit, and blood orange. It’s a delicious mix of floral and fruitiness. Plus, I love whenever I have an excuse to make a margarita because those never go out of season!
I’m a huge fan of Kinky Beverages. You may have read some of my previous blog post, such as the Elderflower Salty Dog, or the Apple Cider Mule. I love how versatile their products are. So, be sure to check out Kinky Beverages’ selection of premium liqueurs and if you’re curious where to buy their products, click here!
And if you aren’t already, definitely follow me on Instagram and Facebook, to make sure you never miss a recipe, get tons of behind the scenes pics of everything I’m shaking up, shooting and enjoying!
Creamy Pink Coconut Margarita
Creamy Pink Coconut Margarita
Equipment
Ingredients
- 1 oz Kinky Pink
- 1 oz tequila
- 3 tbsp coconut milk
- 1 small lime, juiced
- ½ blood orange, juiced
- ½ oz agave syrup
- 1 tsp sea salt (for rim)
- 1 lime wedge (for rim)
Instructions
- Prepare a glass with a salt rim using a lime wedge.
- Add Kinky Pink, tequila, coconut milk, lime and blood orange and agave to a cocktail shaker with ice. Shake vigorously.
- Strain into prepared glass over fresh ice. Garnish with blood orange and lime slices.
