Spiked Coconut Limeade Recipe
Summertime means frozen cocktails by the pool, and this Spiked Coconut Limeade is the perfect addition to your repertoire. Made with an Oleo Saccharum, which is simply sugar that has been infused with citrus peel, this drink is packed with flavor.
The sugar helps draw out the essential oils from the peel, resulting in a delicious syrup that is perfect for mixing into cocktails.
The Oleo Saccharum and the rest of the ingredients make for a delicious and reviving drink that will definitely please any crowd. So next time you're looking for a unique and flavorful cocktail, be sure to give this Spiked Coconut Limeade a try.
2 large Limes
2 large Lemons
3 tbsp. Granulated sugar
4 oz. Silver tequila
4 oz. Cream of coconut
1/4 cup Fresh lime juice
Freshly grated nutmeg for serving
Lime round for garnish
3½ to 4 cups of Ice
Use a vegetable peeler to remove as much of the skin from limes and lemons, avoiding the white pith below the skin.
Combine all citrus peels and the sugar in a medium resealable container, seal tightly,
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.
Open the container and add tequila when you’re ready to prepare the drink.
Reseal and shake vigorously, until most or all of the sugar has dissolved.
Strain mixture through a fine-mesh strainer into the blender, pressing on citrus peels to release oils.
Add cream of coconut, fresh lime juice, and 3½ cups of 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.