This recipe comes from Williams-Sonoma Cocktails: Modern Favorites to Make at Home. The book claims this: “Bringing a 21st-century approach to mixology, this essential book from our Test Kitchen will have you mixing, shaking and stirring drinks like a pro.”

I don’t own the book; I discovered the recipe on the Wiliams-Sonoma website and was intrigued. I love margaritas, and this one is almost a cross between my favorite traditional margarita and a wonderful cocktail we discovered in Hawaii, called a Coconut Willy.

This margarita uses silver or blanco tequila. From the cocktail book, “Blanco tequila is a pure form of the agave-based alcohol; unlike reposaddo and anejo tequila, it isn’t aged in wood. Here the lightest tequila gets a rich and creamy texture from coconut cream, to which the standard margarita ingredients, orange-flavored liqueur and lime juice, are added.”

The recipe also includes simple syrup but I ignored that. I don’t like overly sweet drinks.

Coconut Cream and Lime Margarita
Makes one

Kosher salt, grated lime zest and sugar for rimming glass
2 lime wedges
2 ounces coconut cream or cream of coconut
1 1/2 ounces blanco tequila
1 ounce fresh lime juice
1/2 ounce Cointreau or other orange liqueur

On a small plate, combine equal parts salt, lime zest, and sugar and spread in an even layer. Gently rub 1 of the lime wedges around the rim of a rocks glass. Holding the base of the glass, dip the rim into the salt mixture. Place in the refrigerator until ready to use.

Just before serving, fill the glass with ice. In a cocktail shaker filled with ice, combine the coconut cream, tequila, lime juice, and Cointreau.

Cover, shake vigorously until well chilled and strain into the ice-filled glass.

I could still do with a bit more lime juice, but these are yummy!

And thank you Jil for the beautiful flowers. It felt like spring!