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Spicy tequila-and-coconut cocktail

5 minutes

Spicy tequila-and-coconut cocktail

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

4 T sugar
4 T water
1 cup good-quality tequila
2 x 400 ml coconut milk cans
15 g coriander
3 limes, zested and juiced
½ red chilli, roughly chopped
3 T ginger, grated
¼ cup coconut liqueur

Method

Heat the sugar and water in a saucepan over a medium heat until all the sugar has dissolved. Remove from the heat and allow to cool.

Place the tequila, coconut milk, coriander, lime zest and juice, chilli, ginger and coconut liqueur in a blender. Add the sugar syrup and a glass of crushed ice and blend.

Serve in tall glasses.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Negroni on ice

Iced pineapple with raspberry and vodka

Mulled balsamic blueberry cocktail

Prosecco-and-pomegranate cocktails

Bloody Mary

Virgin pomegranate mojito

Pomegranate cocktail

Pineapple-and-ginger zing

Sunshine-yellow piña coladas

Fresh cucumber-and-gin cocktail

Pisco sours

Spicy tequila-and-coconut cocktail

Spicy tequila-and-coconut cocktail

Ingredients

Method