Coconut Chili Margarita


We created this recipe a few years back to support the defending NBA champions, the Miami Heat in finding their team chemistry. This was during the LeBron Era. Since then, he has not only left Miami but also Cleveland to become a Los Angeles Laker. Nonetheless, we really like this recipe so we hung onto it, LeBron or no LeBron. This drink features a tropical-themed coconut flavor paired with chili heat and a tequila zing. 


Coconut Chili Simple Syrup

  • 1 cup coconut water

  • 1 cup organic honey

  • 1-2 fresh habanero peppers (depending on your heat tolerance), cut in half with stems removed

Coconut Chili Margarita

  • 1 oz. Cazadores Blanco Tequila

  • 1/2 oz. Triple Sec

  • 3/4 oz. fresh lime juice

  • 1/4 oz. fresh lemon juice

  • 1/2 oz. chili coconut syrup (see above)

  • Crushed ice

  • Coconut sugar rim


Coconut Chili Simple Syrup

  1. Place the coconut water in a medium saucepan and heat it over medium-high heat but do not boil.

  2. Once the liquid is hot, add in the honey and let the honey dissolve, stirring occasionally with a wooden spoon.

  3. Once the honey has dissolved, turn off the heat and add in the habanero peppers.

  4. Cover and let it steep for 3 hours.

  5. Strain the syrup through a mesh sieve of some form (cheesecloth works) into a bowl, discarding the solids.

  6. Pour the syrup into a container and let it cool completely in the refrigerator.

Coconut Chili Margarita

  1. In a cocktail shaker combine the lemon and lime juices, the tequila, Triple Sec, syrup, and some crushed ice.

  2. Shake well until mixed thoroughly and cold.

  3. Rim a margarita glass with coconut sugar (and fill with more crushed ice if that’s how you like your margaritas).

  4. Pour in the (strained through the cocktail shaker) margarita mixture.

  5. Garnish with a lemon or lime slice and serve!