Spiked Coconut Limeade
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Andrew Bui
We love a good frozen cocktail, and this coconut number is no exception.
To unlock the delicious concentrated flavor found in citrus skins, we made an oleo saccharum, which isn't nearly as fancy as it sounds. Let us explain: granulated sugar draws the flavorful essential oils out of citrus peels as they sit at room temperature. We love watching the sugar transform into a beautiful syrup, perfect for flavoring seltzer, cocktails, or desserts.
Made this? Let us know how it went in the comment section below!
Yields:
2
Prep Time:
0
hours
20
mins
Total Time:
3
hours
20
mins
Ingredients
For oleo saccharum:
2
large limes
2
large lemons
3
tbsp.
granulated sugar
For cocktail:
4
oz.
silver tequila
4
oz.
cream of coconut
1/4
c.
fresh lime juice
3 1/2
to 4 cups ice
Freshly grated nutmeg, for serving
Lime round, for garnish
Directions
- Make oleo saccharum: Use a vegetable peeler to remove as much of the peel from your limes and lemons, avoiding the white pith below the skin. Combine all citrus peels and the sugar in a medium resealable container, seal tightly, and shake to coat the peels in sugar. Let sit at room temperature for at least 3 hours, and up to 8 hours, shaking the container occasionally.
- When ready to prepare drink, open container and add tequila. Reseal and shake vigorously, until most or all of the sugar has dissolved. Strain mixture through a fine mesh strainer into blender, pressing on citrus peels to release oils.
- Add cream of coconut, fresh lime juice, and 3 ½ cups ice (in that order) to blender. Blend until smooth. If a thicker consistency is desired, add more ice and blend again until smooth. Divide into glasses, top with nutmeg, and garnish with lime round.
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