Tiger Milk Tequila

Loosely based on the flavours of tiger milk, the cooking agent in a South American Ceviche, this vibrant drink tastes just like summer. The coconut-washed tequila also makes a wonderful Paloma or Margarita!

Prep:
5 mins
Cook:
Serves:
1

Ingredients

For the Coconut Washed Tequila:

100ml unrefined coconut oil, melted (It's important to use unrefined, otherwise no flavour will be imparted!)

500ml Blanco tequila

For the Cocktail:

30ml coconut washed tequila

30ml lime juice, and lime wheels to garnish

60ml orange juice

Coriander, to garnish

Method

For the Coconut Washed Tequila:

Mix the oil and tequila in a large jar and shake well. Leave in the jar at room temperature for 6-8 hours, shaking every now and then. Put the jar in the fridge or freezer overnight.

Remove from the fridge and seperate the oil by straining the tequila into a bottle through a cheesecloth or coffee filter. Once made, keep refrigerated.

For the Cocktail:

Add the tequila, lime juice, and orange juice to a shaker with ice. Shake until the outside of the shaker is very cold.

Strain into an ice-filled glass and garnish with a lime wheel and a sprig of coriander.

Bartender's tip: The longer you leave the coconut and tequila together the more intense the coconut flavour will be.