Lavender Coconut Margarita (Alcohol-Free)
A creamy, floral, and citrusy zero-proof margarita that tastes like a tropical vacation in a glass. Perfect for everyone at the table to enjoy.
Ingredients
Lavender Syrup
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp dried culinary lavender Ensure high-grade culinary quality
Margarita Base
- 2 oz zero-proof tequila alternative High-quality agave-based liquid
- 1 oz full-fat coconut milk Preferred for richer texture
- 1 oz lavender syrup Homemade
- 1 oz fresh lime juice Freshly squeezed essential
- 1/2 oz zero-proof triple sec Or orange juice
- Ice Cubed for shaking and fresh for serving
- Coarse salt For rimming the glass
- 1 piece lime wheel Garnish
- 1 piece lavender sprig Aromatic finish
Instructions
- Make the Lavender Syrup: Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Once simmering, reduce heat to low and add dried lavender. Simmer for 5 minutes.
- Steep and Strain: Turn off heat and let the syrup steep for 15-20 minutes. Strain through a fine-mesh sieve into a glass jar. Let cool completely.
- Prep the Glass: Run a lime wedge around the rim of a margarita glass. Dip the rim into coarse salt to coat.
- Shake: In a cocktail shaker, combine zero-proof tequila, coconut milk, lavender syrup, lime juice, and triple sec. Fill with ice and shake vigorously for 15-20 seconds.
- Pour and Garnish: Fill the prepared glass with fresh ice. Strain the mixture into the glass. Garnish with a lime wheel and lavender sprig.
Notes
Use full-fat coconut milk to avoid a watery texture. Culinary lavender is essential; do not use ornamental lavender as it can be bitter. The syrup lasts up to two weeks in the fridge.