Directions

1. Use a vegetable peeler to remove as much of the skin from limes and lemons, avoiding the white pith below the skin.

2. Combine all citrus peels and the sugar in a medium resealable container, seal tightly,

3. Shake to coat the peels in sugar.

4. Let sit at room temperature for at least 3 hours, and up to 8 hours, shaking the container occasionally.

5. Open the container and add tequila when you’re ready to prepare the drink.

6. Reseal and shake vigorously, until most or all of the sugar has dissolved.

7. Strain mixture through a fine-mesh strainer into the blender, pressing on citrus peels to release oils.

8. Add cream of coconut, fresh lime juice, and 3½ cups of ice (in that order) to blender.

9. Blend until smooth.

10. If a thicker consistency is desired, add more ice and blend again until smooth.

11. Divide into glasses, top with nutmeg, and garnish with lime round.