If you want to whip up an Easter margarita, consider this festive coconut cottontail tequila margarita. It’s creamy and sweet with the tang of fresh lime. This silver tequila and cream of coconut cocktail makes the perfect Easter mixed drink or Easter brunch cocktail.
Bursting with the tropical combination of lime and coconut, this Easter brunch cocktail is sure to be a hit. Not only is a cottontail cocktail great for Easter but for any occasion such as a baby shower or Valentine’s Day.
Cottontail Cocktail Ingredients
Let’s take a look at what goes into this coconut cottontail tequila margarita. The coconut rim includes cream of coconut as well as shredded coconut. The Easter mixed drink itself calls for coconut water or regular water, lime juice, silver tequila and cream of coconut.
Don’t confuse coconut cream for cream of coconut because they aren’t the same thing. Cream of coconut is basically a sweet coconut syrup and isn’t the same as coconut cream or coconut milk. You should be able to find it with the cocktail mixers at the store else you can order cream of coconut online.
I like to use silver tequila in coconut cottontail tequila margarita but if there’s another kind you prefer you can definitely use that instead. Silver tequila is clear like gin or vodka. It’s freshly distilled rather than aged like reposado. This makes it a great choice for your Easter margarita since it’s perfect for mixing with other cocktail ingredients.
How to Make an Easter Brunch Cocktail
First of all you can rim the glasses. Dip the outside rim of each glass in cream of coconut and then press it in the coconut shreds. Now add ice to a cocktail shaker before adding the coconut water, lime juice, silver tequila and cream of coconut. Shake well then strain into crushed ice-filled glasses.
You can then garnish each glass with a Raffaello coconut truffle or similar.
Easter Brunch Cocktail: Tips for Success
This coconut cottontail tequila margarita isn’t hard to make but it’s still worth knowing some tips. First of all, use the best ingredients for the best flavour. Although a young tequila, or silver tequila, might not be the best option to drink as a shooter, it’s perfect for this recipe where a lot of the flavour is disguised by the other ingredients.
As for the coconut, I like to use sweetened shredded coconut on the rims but you can use unsweetened if you want.
I find a Raffaello coconut truffle to be a great garnish because it echoes the coconut flavour in the cocktail and these truffles are also delicious!
If you can’t find them you can easily make your own. Mix a cup of unsweetened shredded coconut with ½ cup condensed milk. Roll this mixture into balls, pressing a coconut into the center of each one. Finally roll them in more shredded coconut and refrigerate until required.
Easter Brunch Cocktail FAQs
If you like, you can absolutely make this cottontail cocktail ahead. As long as you don’t include the ice, it will keep for a couple of days in a sealed container. Make sure you shake the Easter brunch cocktail well before serving since the different ingredients will separate over time.
You won’t have to shake it over ice since it will have been refrigerated but you can if you want it extra-cold.
Leave the tequila out of the Easter margarita and it still makes a delicious drink. If you aren’t a tequila fan or you don’t have any you can use vodka or gin in its place. Of course that wouldn’t result in a margarita but it would definitely make a tasty Easter mixed drink.
Use a margarita glass, a cocktail glass or a lowball glass to serve this Easter brunch cocktail.
Since lime juice is such an important component in margaritas I like to use fresh lime juice but if you only have bottled then it really shouldn’t make much difference, so you can just use what you have.
Coconut Cottontail Tequila Margarita Recipe
Coconut Cottontail Tequila Margarita
- 2 Tablespoons cream of coconut
- sweetened shredded coconut
For the Coconut Rim:
- Add cream of coconut to small, shallow plate. Dip rim of glass into cream to coat. Immediately dip into shredded coconut until completely covered.
For the Coconut Cottontail Margarita:
- Fill a cocktail shaker about halfway with ice. Add tequila, cream of coconut, coconut water, and lime juice. Shake to combine until the shaker feels ice-cold (10 to 20 seconds).
- Fill glass with crushed ice. Pour shaken margarita over ice. To garnish with a Raffaello coconut truffle, cut a small slit into its bottom using a serrated knife and light pressure. Slip cut area of truffle over the rim of the glass to secure.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
You will love this delicious coconut cottontail tequila margarita with silver tequila and cream of coconut. It’s sweet and creamy and tangy from the fresh lime juice. This is a wonderful take on the classic margarita and everyone will want a second glass.