Tiki-ish Margarita for Cinco De Mayo

Who says Mexican can’t be Tiki? Well, most people actually. But that doesn’t mean we can’t borrow from Mexico’s most famous cocktail to enjoy this drinking holiday at the Tiki bar.

As they say, any excuse to have a cocktail is a good excuse to have a cocktail.

So let’s make this one easy:

If you’re a Tiki purist, decorate the bar with a few bright cactus plants and roses and don’t read the next sentence.

If you just want to have fun, hit the party store and decorate with a few Mexican items from sombreros to maracas, donkey cut-outs, just go crazy!

Then get out the blender.

Pineapple Coconut Frozen Margarita

(there are easier way to do this, but what’s the fun in that?)

  • 1 Fresh Pineapple, cut into chunks and set in freezer for at least an hour)
    2 oz Coco Lopez
    5 oz good quality Silver Tequila (I prefer Patron)
    3 oz Grand Marnier
    ½ oz Coconut Rum
    2 ½ Cups Crushed Ice
    Simple Syrup
    151 Rum

Rim glasses in simple syrup, then roll in shredded coconut and set aside.Drop about a cup and a half of pineapple in the blender, add ice, Coco Lopez, Tequila, Grand Marnier, and rum. Blend until smoother than a fresh jar of Skippy.

Pour into glasses, and top with shredded coconut. Very carefully sprinkle about a tablespoon of 151 over the coconut. Set that baby on fire! Garnish with a lime wheel and go to town.

Happy Cinco De Mayo! And try not to burn your Tiki bar down!

-Tiki Chris, reporting from behind the Tiki Bar at Tiki Lounge Talk, Florida

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