Description
Shake up this Thai-inspired margarita with coconut milk, lemongrass, lime, and tequila. It’s creamy, refreshing, and perfect for summer entertaining.
Ingredients
For the Thai Flavored Simple Syrup (makes enough for 2-3 cocktails):
- ½ cup white sugar
- ½ cup water
- 4” piece of fresh galangal or ginger, sliced
- 2 tsps lemongrass paste or 6 inch lemongrass stalk, bruised
- 4-5 kaffir lime leaves (optional)
For the Thai Margarita (serves 1):
- 2.5 oz silver tequila
- 2 oz fresh lime juice
- 2 oz lemongrass simple syrup
- 2 oz canned coconut milk (use Chaokoh or a good quality brand that doesn’t separate)
- Toasted coconut for the rim
- Extra lime wedges for serving
- 1 slice Thai birds eye chili (optional – use if you want a bit of spice)
- Thai basil for garnish (optional)
- Ice
Instructions
For the Thai Margarita:
- Add all simple syrup ingredients to a small saucepan and bring to a low boil, stirring to dissolve the sugar. Once bubbling, reduce the heat to low and simmer for 15 minutes. Shut off heat and let stand at room temperature to steep for 10 minutes while it cools. Strain and reserve.
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To make the toasted coconut, add about ¼ cup shredded coconut to a nonstick skillet and cook on medium heat for 2-3 minutes or until just starting to toast. Shut off heat and set aside.
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Add ice, tequila, lime juice, simple syrup, and coconut milk to a cocktail shaker or mason jar and shake until very cold.
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Rim a cocktail glass with a lime wedge and dip in toasted coconut.
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Fill the cocktail glass with ice and strain in your margarita. Garnish with Thai chili (if desired), lime wedges, and Thai basil.
- Prep Time: 10
- Cook Time: 15
- Category: Cocktails
- Cuisine: Thai