MAKES 1 or 4 COCKTAILS
Makes 4 cocktails
Margarita, move over… there’s a new tequila drink in town! With tropical flavors from passion fruit and coconut water, the Coronado also gets a slightly bitter edge from Aperol. Although it is almost a century old, the orange-based Italian aperitif has established itself as a new favorite with mixologists.
2 ounces coconut water
1½ ounces silver tequila
1 ounce passion fruit juice (available frozen at Latino markets)
1 ounce Aperol
¼ ounce fresh lemon juice, preferably Meyer lemon
Dried orange chip (see here) or orange wheel, for garnish
Combine the coconut water, tequila, passion fruit juice, Aperol, and lemon juice in an ice-filled cocktail shaker. Shake and strain into a tall, ice-filled glass. Garnish with the orange chip.
Party-Sized Coronado: Combine 8 ounces (1 cup) coconut water, 6 ounces (¾ cup) silver tequila, 4 ounces (½ cup) passion fruit juice, 4 ounces (½ cup) Aperol, and 1 ounce (2 tablespoons) fresh lemon juice in a small pitcher. (The mixture can be stored at room temperature for up to 3 hours.) For each serving, pour a scant 6 ounces (about ¾ cup) into a tall, ice-filled glass and garnish with an orange chip.