Step-by-Step Instructions
When I make this, I always start with the rim because it sets the mood. I run a lime wedge around the glass, then dip it into sugar or coconut flakes, depending on my mood. Once that’s done, I fill my shaker with ice, and I can already feel the chill in my hands, which tells me I’m on the right track.
Next, I pour in the tequila, orange liqueur, cream of coconut, fresh lime juice, and white cranberry juice. The first time I made this, I didn’t shake it long enough, and the texture wasn’t as smooth. Now I shake for a good 15–20 seconds until the shaker feels frosty and heavy.
Finally, I strain the cocktail into my prepared glass over fresh ice. Watching that pale, snowy liquid pour out never gets old. I garnish with fresh cranberries and a rosemary sprig, and every single time, the aroma hits before the first sip. That’s when I know it’s ready.
Pro Tips for Best Results
I tested this drink with coconut milk and cream of coconut, and trust me, the cream of coconut gives a richer mouthfeel. If you use coconut milk, go for full-fat and shake a little longer to keep it from separating. This small detail completely changes the final result.
Here’s something I learned the hard way: don’t overdo the ice in the glass itself. Too much ice waters the drink down faster than you expect. I prefer a few solid cubes so the flavor stays balanced from the first sip to the last.
Also, taste before serving. I always take a tiny sip from the shaker straw, especially if my limes are extra juicy or tart. Adjusting with a splash more coconut or lime right there makes the drink feel perfectly tailored, and it’s a habit I swear by now.
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