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Palmera Margarita

Palmera Margarita

Made with Hiatus Blanco

1.5 oz Hiatus Blanco Tequila
1 oz Coconut Cream
0.75 oz Lime Juice
0.5 oz Agave Syrup or Cilantro Syrup*
Fever Tree Elderflower Tonic Water
Add tequila, coconut creme, lime Juice, and syrup to a shaker tin. Top off with ice, shake for 10-15 seconds. Strain into a margarita glass. Finish the drink by pouring the tonic down a bar spoon (Ramos gin fizz style) to fizz the coconut. The tonic will layer and settle below the shaken ingredients. Garnish with lime zest, a sprig of cilantro, or a toasted coconut rim.
*Cilantro Syrup (1:1): Heat equal weights of water and sugar in a saucepan. Stir frequently until sugar is dissolved. Turn heat off and add 3-5 sprigs of fresh cilantro to the hot syrup. Stir occasionally then let steep for 10-15 minutes. When the pan is cool enough to touch, move it to the fridge and allow it to finish infusing for 12- 24 hours. Remove the cilantro and strain the syrup. Label, date, and store the syrup in an airtight container in the fridge for up to 1 month.
Photography by Gabi Porter.

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