Make Rita Cantina’s Pina Coco Margarita

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