Rita Cantina’s Beverage Director & Head of Operations Adam Miller and Head Bartender Diego Rivera have joined forces to create the ultimate cocktail, the Pina Coco Margarita.
Cazadores tequila, pineapple, toasted coconut, lime – clarified
Makes: 1 Pitcher (6 Pitchers=Half Keg)
Ingredients
● 250 Grams Sugar
● 270 Grams Lime Juice
● 500 Grams Lakewood/Fresh Pineapple
● 800 Grams Toasted Coconut Cazadores
● 1000 Grams Harmless Harvest Coconut Water
● 500 Grams Goya Unsweetened Coconut Milk
Method
● Combine all ingredients except coconut milk on stove, cook until sugar is incorporated
● Put in pitcher and add coconut milk and stir
● Let sit 2 hours
● Pour over 200-micron superbag / cheesecloth until curd stabilizes and you are dripping clear
● Let gravity do the rest
Toasted Coconut Cazadores
Ingredients
● 1000 Grams Cazadores Blanco
● 50 Grams Toasted Coconut Flake
Method
● Toast coconut in pan or sheet tray until lightly brown
● Combine in a large vacuum bag. Seal
● Cook at 145F for 2 hours
● Put in ice bath
● Filter through mesh strainer and put in freezer overnight
● Strain again through mesh strainer
● Ready to use
