You only need a handful of ingredients to prepare this delicious coconut margarita. Instead of tequila, I used mezcal, a smoky Mexican spirit that goes great with coconut milk. Make this refreshing drink for your Cinco de Mayo party, a summer barbecue, or a fancy cocktail party.
How is Mezcal Different From Tequila?
I like to think of mezcal and tequila as cousins. Both spirits are made from the agave plant, but that’s where their similarities end.
Mezcal, unlike tequila, can be made from many different varieties of agave. This is what gives mezcal its different names; for instance, you can have Espadín mezcal, Tobalá mezcal, or Tobaziche mezcal.
More importantly, mezcal is distilled in a completely different way from tequila. Tequila is usually cooked in copper pots before being double or event tripled distilled. Mezcal, on the other hand, is cooked in pits filled with wood and charcoal before being distilled in clay pots. This process is what gives mezcal its distinct smoky flavor.
What is the Best Mezcal to Use in Cocktails?
Mezcal is meant to be sipped rather than mixed into cocktails, so every variety of mezcal has unique flavor characteristics that come alive as you sip it.
Since some of that nuance will be lost when you mix it with other ingredients, I recommend using a more neutral mezcal, like Vida from El Maguey, to make mixed cocktails like this coconut margarita.
If you bought a bottle of mezcal and are trying to figure out how to use it, check out this Rhuberry Mezcal Paloma.
The Other Flavors in this Coconut Margarita
In addition to the coconut milk and the mezcal, this margarita also features some orgeat.
Orgeat is a type of syrup made from almonds and cognac, and it adds some richness and sweetness to the cocktail. It also highlights the smokiness of the mezcal really well.
I really love orgeat and mezcal together, so I also used both of these ingredients in this mezcal orgeat cocktail.

Coconut Mezcal Margarita
Ingredients
- 2 oz mezcal (I used Vida by Del Maguey)
- 1/2 oz canned coconut milk
- 1 oz orgeat
- 1/2 oz lime juice freshly squeezed
- 1 serrano pepper (optional) sliced
Instructions
- Fill a cocktail shaker with ice.
- Pour all of the ingredients except for the slices of serrano pepper into a cocktail shaker.
- Shake until chilled (1-2 minutes).
- Double strain into a short glass filled with ice.
- Garnish with a slice of serrano pepper and serve immediately.
Notes
Nutrition
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Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!
I was JUST looking for a coconut milk-based marg a week or so ago. I didn’t find anything that caught my eye before, so I am very glad to come across this.
I’m glad you found what you were looking for, Lauren! 🙂
I made one for the first time tonight and I’ve got to say THIS IS A WINNER!! Great recipe! I even made the orgeat from scratch. Refreshing drink for summer!!
I’m so impressed that you made the orgeat from scratch, Kate! And I’m so happy you liked the cocktail!
used 3 limes juied, a can of TJs elderflower lemon bubble water, a few spoonfuls of coconut milk and grand marnier . Mezcal and the coconut milk is a great match. blender/vitamix the whole thing for the win, we added shishito peppers freshly cooked on top
I love the flavors you added, Andrew!
Hi! The flavor is awesome but i keep making it over and over and cant keep the coconut milk from curdling? Ive tried different brands different fat content… what am i missing?
Hi Ashley,
Thanks for reaching out. I have made the recipe quite a few times, and I’ve never had this problem. Have you tried using coconut cream rather than just the milk? You can usually get it from the top of the can or buy a can of coconut cream. If that doesn’t work please do let me know, and I’ll try to think of another solution 🙂