SALTY SHACK: MANDARIN COCONUT MARGARITA
It’s citrus season, and we love nothing more than a good orange. As many of you have shopped with us over the year at a Holiday Market, where we tie all of our packages with dried oranges and cedar. We hand dry our oranges just for this purpose. Between our Cara Cara Orange Tree and our Mandarin Tree, we are always looking for new ways to use our bountiful produce. Winter Citrus has so many benefits to fight off the winter blues. Whether you are just cutting them up to eat or squeezing them for the juice, you will want to check out this fun spin on using those mandarins in a cocktail. This can also be made as a mocktail by just omitting the tequila and triple sec.
Ingredients (Makes 4 glasses):
8 oz Tequila (2 oz per glass)
4 oz Triple Sec (1 oz per glass)
4 oz Freshly squeezed mandarin juice (1 oz per glass)
4 oz Coconut cream (1 oz per glass)
2 oz Simple syrup (adjust to taste, 1/2 oz per glass)
Ice cubes
Mandarin slices and shredded coconut for garnish
If desired, rim the edges of the margarita glasses with salt. Run a wedge of mandarin around the rim, then dip the rim into a plate of salt & shredded coconut.
Fill each glass with ice cubes to chill while you prepare the drinks.
In a large cocktail shaker, combine tequila, triple sec, 1/2 the freshly squeezed mandarin juice, and simple syrup. In a different shaker or container, combine the rest of the mandarin juice and coconut cream.
Shake or with a mini froth, mix the coconut cream and mandarin juice vigorously for about 15-20 seconds to ensure it is well combined. Shake the rest of the ingredients in the shaker.
Strain the tequila mixture into the prepared margarita glasses over the ice., then top with the frothed coconut mixture.
Garnish each drink with a slice of mandarin or a twist of mandarin peel.
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