Aloha! Annette’s Luau Margarita combines 60’s beach party genre, Hawaiian tradition and margaritas, all rolled into one! It is a riff on the modern luau margarita which consists of tequila, Cointreau (or triple sec), pineapple juice, coconut water and lime. I’ve added mango and papaya puree for a fruity “Annette Funicello” twist as well as a toasted coconut rim. The tequila I am using is SWOL, which is a high-quality tequila wildcrafted in Mexico combining ancient and modern techniques. It is released in extremely small batches (10,000 bottles at a time) with each bottle featuring a peel off, sew on patch designed by a L.A based artist. It all started when two friends journeyed to Mexico on a mission to create the smoothest tequila in the world. Their company motto is “Friends Drinking with Friends” and it was created out of a deep reverence for tequila and its ability to unite people through authentic moments (like a luau). HipaHipa! (cheers in Hawaiian).
Equipment
- Cocktail Shaker
- Jigger
- Small Blender or Muddler
- 2 Small Plates
- Small Saucepan
- Knife
- Cutting Board
- Hand Juicer
- Tropical Flower for garnish
Ingredients – Serves 1
- 2 oz Tequila (SWOL)
- 1 oz Cointreau
- 2 oz Pineapple Juice
- 1 oz Coconut Water
- 1 oz Mango Puree (1/3 cup fresh or frozen mango)
- 1 oz Papaya Puree (1/3 cup fresh papaya)
- .5 oz Lime Juice
- Agave Syrup for rim
- Toasted Coconut for rim
Method
- Make the purees. In a small blender (blend jet works great) or similar, blend your mango and papaya separately and place in a small bowl. Set aside. You can alternatively muddle them in your cocktail shaker.
- Rim your glass. In a small saucepan, toast some coconut flakes until golden brown. Blend or chop into small pieces (optional). Add some agave syrup to one plate and the toasted coconut on the other. Roll the front of the glass into the syrup then into the coconut. Let dry and set aside. Clean up any drips with a paper towel.
- Make the cocktail. Add the tequila, Cointreau, pineapple juice, coconut water, mango and papaya puree, and lime juice in a cocktail shaker with ice. If muddling the fruit, do that first in the cocktail shaker with no ice.Shake to combine and strain into the coconut rimmed margarita glass with ice.
- Garnish. Add a tropical flower to garnish. Cheers!
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