AKA TE-KILL-YA cocktail
Lively and fresh!
- Pina colada tea 50ml
- Tequila with overnight coconut pieces 50ml
- Mint syrup 25ml
- Lemon juice 25ml
- Fresh mint for decoration
Preparation of coconut tequila:
- Separate 100ml of tequila blanco (light tequila) into a separate jar.
- Put the coconut chips in a jar of tequila and let it sit for at least a week.
Preparation of Pina Colada tea:
- Pour 10 grams (or 4 teaspoons) of Pina Colada tea with 50 ml of hot water and let it stand for 5 minutes.
- Strain through a strainer and let cool.
Preparation of mint syrup:
- Put 1 dcl of water and 100 grams of sugar in a small pot.
- Heat and stir until the sugar dissolves.
- Turn off the heat and add 5g of mint tea and let it cool.
- Leave for a couple of hours or overnight and strain in the morning.
- For easier measurement and preparation of this cocktail, you can use a shot glass with an average volume of 30 ml.
Preparation:
- Pour all the ingredients into a container you can close (if you don't have a shaker, a thermos or even an empty pickle jar will do).
- Add 5-6 ice cubes to that container.
- Stir vigorously with up and down movements to mix all the ingredients and do this for 10 seconds.
- Strain everything into a glass in which you previously put 5 ice cubes.
- If you like coconut this will probably become your new favorite drink. Garnish with a sprig of mint, pieces of coconut and enjoy.
Warmer weather is coming, which means the cocktail season is heating up. One of the classic flavors of summer is coconut. You simply like coconut or you don't, but in this combination, we think everyone will like it. Tequila is a popular drink that is drunk bottoms up, but otherwise, it is a high-quality alcohol that is obtained from the blue agave that grows in the territory of Mexico. It pairs easily with fruit flavors and has earthy notes that are recognizable at first glance.
For this recipe, you will have to prepare the tequila several days or even weeks in advance, but it will be worth it.
The classic pina colada cocktail has about 500 calories, but today we make a better, slimmer version of this cocktail with tequila instead of rum.
A lively, fresh and fruity flavor thanks to pineapple, a hint of cream and fine aromas of coconut are the secrets of this tea blend. The exotic Pina Colada tea quickly became a classic and really deserves a place in the Hall of Fame. This attractive tea creation is indispensable for any standard assortment of teas.
We added the juice of half a lemon to this to balance the mint syrup, which will give freshness, but also sweetness, and to get a bigger dose of refreshment in the cocktail. You can freely replace lemon with lime.
It is recommended to use blanco (light) tequila, which will absorb the coconut flavors more easily, and it is recommended to avoid very cheap tequila of questionable quality.
This cocktail is ideal on a warmer day when you need a little Mexican beach in your life.
Enjoy your new favorite cocktail!
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