Ingredients:

  • 2 oz Blanco Tequila
  • 1.5 oz Cream of Coconut
  • 1 oz Fresh Lime Juice
  • 0.5 oz Triple Sec or Cointreau
  • 2 tbsp Unsweetened Shredded Coconut
  • 1 tbsp Flaky Sea Salt
  • 1 Lime Wedge

Instructions:

  1. Place the shredded coconut in a dry skillet over medium heat. Stir constantly for 3 minutes until golden and fragrant.
  2. Mix the toasted coconut with sea salt on a small plate. Run a lime wedge around the rim of a rocks glass and dip it into the coconut-salt mixture to create a crust.
  3. Pour 2 oz tequila, 1.5 oz cream of coconut, 1 oz lime juice, and 0.5 oz triple sec into your shaker. Note: Adding the lime juice last prevents it from cooking the other ingredients prematurely.
  4. Fill the shaker 3/4 full with fresh, solid ice cubes. Avoid crushed ice here as it melts too fast.
  5. Secure the lid and shake vigorously for a full 15 seconds until the shaker is painfully cold to the touch.
  6. Pour the mixture into your prepared glass over fresh ice until the frothy foam reaches the brim.
  7. Place the remaining lime wedge on the rim.