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Aperol Coconut Margarita Recipe
Ben Carraoli

Aperol Coconut Margarita Recipe

I recently tried making this Aperol Coconut Margarita at home, and honestly, it felt like summer in a glass. The first sip was bright, citrusy, and slightly creamy with a tropical twist. I loved how the bitter orange flavor balanced perfectly with coconut and lime.
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Total Time 3 minutes
Servings: 1
Calories: 293
Ingredients Method Notes

Ingredients
  

  • 2 oz Aperol
  • 1 oz tequila blanco
  • 1 oz fresh lime juice about 1 lime
  • ¾ oz cream of coconu
  • Salt or Tajin optional
  • Dehydrated orange slice or lime wheel optional garnish
  • Thai chili optional garnish

Method
 

  1. Start by preparing your serving glass. Rub a lime wedge around the rim of the glass so the seasoning sticks properly. Dip the rim into salt or Tajin for a flavorful coating.
  2. This step enhances the drink by adding a salty or spicy contrast to the sweet and citrusy cocktail.
  3. Take a cocktail shaker and fill it with ice. Pour in the Aperol, tequila, freshly squeezed lime juice, and cream of coconut.
  4. Adding ice at this stage ensures the drink becomes properly chilled and well blended.
  5. Close the shaker and shake vigorously for about 15–20 seconds. The goal is to mix everything thoroughly and create a slightly frosty texture.
  6. Shaking is especially important because the coconut syrup can be thick and needs proper mixing.
  7. Fill your prepared glass with fresh ice. Strain the cocktail mixture from the shaker directly into the glass.
  8. This step ensures the drink remains smooth and refreshing without excess ice dilution.
  9. Finish the cocktail with a dehydrated citrus slice or lime wheel. For extra flair, you can add a small Thai chili.

Notes

  • I always use freshly squeezed lime juice because it tastes much brighter than bottled juice.
  • I shake the cocktail a little longer than usual to fully mix the coconut syrup.
  • I like using Tajin on the rim because the chili-lime flavor complements the drink perfectly.
  • I sometimes muddle a tiny slice of chili when I want a spicy version.
  • I prefer serving it over fresh ice so the drink stays cold without becoming watery.