This cocktail is the perfect fusion of dual traditions - Mother’s Day and Cinco de Mayo - just a week apart. Coconut milk is steeped in honey and rose tea (Mother’s Day). Then added to Mexican mezcal – a slightly smoky spirit that adds variation to the traditional margarita.
Coconut Cherry Margarita
Serves 1
1.5 oz mezcal
.75 oz fresh lime juice
.75 oz orange liqueur (Cointreau, curaçao or a high quality triple sec)
1 oz rose infused coconut milk*
1 bar spoon Orasella cherry syrup (what’s left in the jar after you use your Orasella Maraschino Cherries)
Place ingredients in a cocktail shaker filled with ice. Shake until well combined.
SALT RIM AND GARNISH
Himalayan pink or kosher salt
Orasella Maraschino Cherry
Lime, for rubbing on glass and slice for garnish
Rub a lime wedge on the edge of a rocks glass and press into the salt. Strain shaken cocktail ingredients into glass. Garnish with an Orasella cherry and a lime slice.
*ROSE INFUSED COCONUT MILK
1 can (12 oz) of unsweetened coconut milk
3 tea bags of rose tea (like Tulsi Sweet Rose available at Met Market, PCC and Whole Foods)
2 Tbs honey
Heat coconut milk, reserving the coconut cream in the can for another use, and honey in a sauce pan over medium-low heat until well dissolved and heated through. Add tea bags and allow to steep for 10 minutes. Taste as you go and pull out the bags once they have a strong rose flavor. Pour into a non-reactive container and seal tightly. Cool before using. It will keep in the fridge for up to 2 weeks.