A new twist on the classic margarita combines limoncello and coconut oil for a tropical flavour. The recipe, from J.M. Hirsch's book 'Freezer Door Cocktails', swaps traditional orange liqueur and lime for Italian limoncello, which provides sweetness and citrus notes.
To add creamy tropical undertones, the tequila is fat-washed with coconut oil. The process involves stirring tequila and coconut oil together, letting it sit, freezing, then straining through cheesecloth. The resulting liquid is mixed with limoncello and simple syrup, then stored in the freezer.
To serve, the cocktail is poured into a coupe glass filled halfway with crushed ice. Hirsch, a James Beard Award-winning writer, says the result is 'wildly refreshing and tropical'. The recipe is excerpted from 'Freezer Door Cocktails', published by Voracious, an imprint of Little, Brown and Company.
