Coconut rosemary margarita mimosas for two

What I love about these coconut mimosas is that you can serve them in pretty much any season. It is a combination of a margarita and champagne, and is so awesome! I think they are perfect for Valentine’s Day, which just happens to be on a Monday this year. I used sugary shimmer to rim the glasses and to get the visible sparkle that is kind of trending in cocktails lately.

What you’ll need is a good mason jar or cocktail shaker. If you are using a mason jar, you need a strainer. My cocktail shaker comes with an inbuilt strainer in its lid so if you don’t have one like that, you will need a strainer too. The ingredients are just coconut water, lime juice, tequila, simple syrup and champagne. Silver tequila is what I used because that is the popular choice for margaritas. However, gold tequila works if that’s all you have on hand. You can use coconut water with pulp or no pulp-I opted for the former. I like the taste of the coconut water with pulp-but it’s totally up to you.

To rim the glasses, I squeezed a lime wedge over the rims and dipped it directly into the sugar crystals. Margaritas are usually rimmed with salt but I didn’t want to for this recipe. This recipe comes with a homemade rosemary syrup but can use any simple syrup if you wish.

You can check out these other homemade syrup recipes for inspiration:

• strawberry syrup
• hibiscus syrup
• raspberry mint syrup

Coconut rosemary margarita mimosas

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Servings: 4 Prep Time: 15 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Rosemary simple syrup

10 rosemary sprigs

1 cup water

1 cup granulated sugar  

 

Margarita mimosas

4 oz (1/2 cup) silver tequila

1 oz (2 tablespoons) fresh lime juice

2 oz (1/4 cup) orange liqueur (triple sec)

8 oz (1 cup) chilled coconut water (with or without pulp)

2 oz (1/4 cup) simple syrup

1/2 cup ice

1 bottle champagne

Extra rosemary sprigs or lime wedges to garnish  

Instructions

Rosemary simple syrup

1. Add water and sugar to a saucepan and let it come to a boil on medium heat until it dissolves. Once the sugar has dissolved, the solution should run clear.
2. Add the rosemary sprigs and continue boiling, uncovered, for another 15-20 minutes.
3. Turn off the heat and cover the saucepan with its lid.
4. Let it steep for at least 1 hour, then take out the rosemary sprigs and throw them away.
5. Keep the syrup refrigerated as you prepare the mimosas.

Margarita mimosas

1. Add ice to a cocktail shaker or mason jar and add the tequila, lime juice, orange liqueur, coconut water and simple syrup. Shake it really well for at least 10 seconds.
2. Strain halfway into 4 champagne flutes.
3. Top each filled flute with the champagne and garnish with extra rosemary sprigs or lime wedges.
4. Best served chilled.