White Christmas Margaritas
1 & 1/2 cups frozen cranberries
1 cup tequila blanco
2/3 cup fresh lime juice
6 tablespoons Triple sec
3 tablespoons unsweetened coconut milk
3 tablespoons superfine sugar
1/2 cup light corn syrup
2 tablespoons extra-fine shredded unsweetened coconut
Ahead of time: Divide the cranberries among the sections of a standard (12-cube) ice cube tray. Fill the tray sections with water and freeze until frozen, at least 4 hours and up to overnight.
Add 1/2 cup of tequila, 1/3 cup of lime juice, 3 Tbs of the orange liqueur, 1 1/2 Tbs of the coconut milk and 1 Tbs of the superfine sugar to a large cocktail shaker. Fill with plain ice cubes and shake vigorously until well mixed and very cold!
Pour the corn syrup onto a small shallow plate. Mix 1 Tbs of the superfine sugar with the shredded coconut and 1 Tbs salt on another shallow plate. Dip the rim of a margarita, or other wide-mouth glass in the corn syrup, then dip the rim in the sugar mixture until well coated. Repeat with three more glasses. Pour the shaken margarita mixture into 2 of the prepared glasses. Add three of the cranberry ice cubes to each and garnish with a single lime slice.
Repeat with the remaining cocktail ingredients, dividing it between the remaining 2 prepared glasses and adding 3 cranberry ice cubes and a lime slice to each.
It’s definitely a “desserty” drink!