The Coco-Rita is nothing short of a relaxing vacation in a glass or sunshine in a sip; in fact, I can almost feel the sand between my toes right now! Just like in a classic margarita, this cocktail recipe calls for the delicious flavors of your favorite reposado tequila mixed with fresh lime. But where it takes a turn for the ultra-tropical is with the coconut milk. This addition gives the cocktail a deliciously creamy texture without making it heavy or overly rich, while the touch of agave syrup sweetens things up a bit.
Now I know that entering the wonderful world of tequila for the first time can be overwhelming. Trust me, I’ve been there myself! I was amazed to learn that all tequilas–no matter the type–are made from the distillation of juices from the blue agave plant. The difference between tequila types all lies in the ingredients added before fermentation and/or how long the spirit is aged. For example, silver tequilas aren’t oak aged at all, making them the most purely distilled kind of tequila. Oppositely, an extra añejo tequila will have been aged in oak barrels for at least three years, and is better suited for sipping.
For this recipe, I chose a reposado. Why, you ask? Because this type of tequila is is oak-aged for a relatively short amount of time, anywhere between 2 months to 1 year, giving it a softer flavor without the hefty price tag that can come with those that are aged longer. Mixing up this drink taught me that, when selecting a reposado, you don’t want to simply pick a golden-hued spirit and head to the check-out line. To get the deliciously well-rounded flavor of a true reposado, your bottle should cite that the tequila is “100% agave.” Otherwise, you might end up with a harsh gold tequila that simply had sugar and food coloring added before fermentation.