Food writer J.M. Hirsch introduces a tropical variation of the classic margarita, combining limoncello, coconut oil, and tequila. The recipe, featured in his book "Freezer Door Cocktails," offers a refreshing twist with creamy tropical notes.
Amalfi Lemon Margarita Recipe
This cocktail, inspired by a drink at Bitter & Twisted in Phoenix, uses Italian limoncello for sweetness and citrus, while coconut oil fat-washes the tequila to add a creamy texture. The result is a wildly refreshing and tropical beverage.
Ingredients
- 17 ½ ounces (525 mL) blanco tequila
- 2 ounces (60 mL) coconut oil, melted
- 5 ¼ ounces (158 mL) limoncello
- 1 ounce (30 mL) agave or simple syrup
- Crushed ice, to serve
Directions
- In a liquid measuring cup, stir together tequila and melted coconut oil. Let sit at room temperature for 5 minutes, stirring often. Freeze for 30 minutes.
- Strain through a cheesecloth-lined mesh strainer into a 750-milliliter bottle; discard solids.
- Add limoncello and syrup. Cap bottle and shake well. Store in freezer.
- To serve, pour into a coupe filled halfway with crushed ice.
Makes 5 to 7 cocktails. If starting with a full bottle of tequila, pour off 7½ ounces (225 mL) and use the remainder for this recipe, storing the final product in the tequila bottle.
J.M. Hirsch is a James Beard Award-winning food and travel writer and former editorial director of Christopher Kimball’s Milk Street. This excerpt is from "Freezer Door Cocktails" (copyright 2024), used with permission from Voracious, an imprint of Little, Brown and Company.
