May 5, 2016 16

Sweet Spicy Salty Coconut Margaritas + diy sour mix!

Sweet Spicy Salty Coconut Margaritas | @withfoodandlove

I realize this is the second boozy post in a row now, but please indulge me. I really love crafting cocktails. Probably more than I actually like to drink them. It must be all the years I made it as a bartender.

I promise real food is coming next.

In general, I don’t celebrate Cinco de Mayo. And if you’re a regular reader, you’ve probably noticed I don’t really do holiday themed things on my blog. But I was working on cataloging my new recipe index {yes – a new visual recipe index is in the works!} and I realized I don’t have any margarita recipes on my blog. So what better time than today to make that happen.

When it comes to margaritas I almost always choose to drink a classic one, on the rocks, with a salted rim. I rarely stray from that decision. A creamy, coconut margarita isn’t necessarily a flavor combination I’d gravitate towards. But, stepping out of your comfort zone is always encouraged. So, here we are with coconut margaritas on Cinco de Mayo. It all adds up somehow. I promise. Keep reading.

Natural Sour Mix | @withfoodandlove

Natural Sour Mix | @withfoodandlove

Natural Sour Mix | @withfoodandlove

Sweet Spicy Salty Coconut Margaritas | @withfoodandlove

A salted rim on a margarita is very, very important. It’s actually, science. Salt suppresses bitterness, making sweetness and sourness seem more intense. And I never drink a margarita without one. But, salt is messy. We all know this. Rimming a glass, unless done with a certain level of practice and finesse can end in a sticky, runny mess.

So, as much as I love a salt rim, I wanted to created a margarita without one. These coconut margaritas are just the right amount of sweet and creamy thanks to Silk’s Toasted Coconut + Cashew Nutchello, and infused with a subtle yet punchy, spicy salt. Yielding a smooth sip that has just the right amount of sweetness and spiciness and saltiness. And, {imho} this is kind of genius. Here’s why.

There’s no rim to mess with.

No one gets sticky. No one gets frustrated.

Equal distribution of sweet and spicy and salty with each sip.

No awkward salt licking.

Also, no awkward residual salt on your lips, or face.

Less salt in general for your bod.

They’re quicker to make, and easier to clean up.

Because, no salt rim.

Lastly, I’ve included an easy recipe for diy natural margarita mix! It uses four ingredients. And it can replace the nasty/high-fructose corn syrup/synthetically colored/flavored nasty stuff in any cocktail recipe. It’s kind of a summer essential, it comes together in about 5 minutes, and it’s raw. You don’t even have to turn your stove on if you don’t want to.

This post is sponsored by Silk’s Nutchello. Thanks for supporting the brands that make it possible to bring you free, quality content each week. Nutchello comes in three creamy, rich flavors, and all three are equally rich and creamy and delicious. Click here for a $.75 off coupon!

Sweet Spicy Salty Coconut Margaritas | @withfoodandlove

Sweet Spicy Salty Coconut Margaritas | @withfoodandlove

Natural Sour Mix | @withfoodandlove

Sweet Spicy Salty Coconut Margaritas | @withfoodandlove

Natural Sour Mix

Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Serves 2 cups

Adapted from Bon Appétit. Using honey will provide a more golden hue, and more true sour mix taste. But if you want to stay vegan, a lighter grade maple syrup will work beautifully as well. This recipe will stay for about a week in an airtight container in the refrigerator.


  • 1/2 cup fresh lemon juice
  • 1/2 fresh lime juice
  • 1/2 cup raw local honey or maple syrup
  • 3/4 cup warm {not hot} filtered water


  1. Whisk all of the ingredients together in a bowl.
  2. Strain through a sieve and bottle.

Spicy Salt

Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Serves 2 tablespoons

This is a great salt to use beyond margaritas. Use it to finish grilled vegetables, raw vegetables {like cucumbers!} and just about anywhere you want a spicy salty kick. This keeps in a sealed jar in the pantry for about six months.


  • 2 tablespoons himalayan pink salt {or sea salt}
  • 1 teaspoon cayenne


  1. In a mortar and pestle grind together the salt and the cayenne until a smooth powdery texture is achieved.

Sweet Spicy Salty Coconut Margaritas

Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Serves 1

If you cannot find or do not want to use Nutchello in the recipe, simply replace it with full-fat coconut milk from a can. This recipe can easily be quadrupled as a batch cocktail.


  • 1 ounce silver tequila
  • 2 ounces Silk's Toasted Coconut + Cashew Nutchello {see notes}
  • 1 1/2 ounces sour mix
  • 1/4 teaspoon spicy salt + more for garnish
  • lime wedge


  1. Fill a a glass with ice.
  2. Pour that ice and all of the ingredients into a cocktail shaker.
  3. Shake until lightly frothy. Pour back into a glass and top with an extra sprinkle of spicy salt and a lime wedge.
  4. Enjoy responsibly!

This post is sponsored by Silk; all opinions are my own.

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16 Responses to "Sweet Spicy Salty Coconut Margaritas + diy sour mix!"

  1. Reply

    Lily | Kale & Caramel

    May 5, 2016 at 9:38 AM

    That nutchello sounds incredible!! Can’t wait to try. And the DIY sour mix? Complete magic. Excited to make these all summer long.

  2. Reply

    Shelly @ Vegetarian 'Ventures

    May 5, 2016 at 11:27 AM

    OMG that you so much for this DIY sour mix! The stuff my man buys from the store always makes my stomach hurt (helllooooo sugar / preservatives / who the hell knows what). We weren’t planning to go out tonight so I’ll be making some DIY margs instead with this sour mix throw in there!! <3

    • Reply


      June 14, 2016 at 10:35 PM

      Store bought stuff is absolutely the worst. Yeah, stomachache sums it up pretty well ;)

  3. Reply

    Sara @ Cake Over Steak

    May 5, 2016 at 12:03 PM

    BOTTLED SOUR MIX IS THE DEVIL. It’s so gross. I won’t drink a margarita made with one. Thanks for sharing this recipe for your homemade one; I’ll have to try that out pronto. :-)

  4. Reply


    May 5, 2016 at 3:32 PM

    This is going to be the drink of summer 2016 at my house. Done and done. Thanks for another amazing cocktail recipe!

  5. Reply

    Tessa | Salted Plains

    May 5, 2016 at 7:00 PM

    I am WAY excited about this diy sour mix. When summer hits, margaritas make a frequent appearance over here. So intrigued about the Nutchello – will now be on the lookout for a bottle!

  6. Reply

    Karen @ Seasonal Cravings

    May 6, 2016 at 5:28 AM

    DIY sour mix, I love it! Looks gorgeous too!

  7. Reply


    May 7, 2016 at 3:00 PM

    I’m not much of a cocktailk gal, give me a glass of wine (bottle?) and I’m as happy as can be. But I can totally picture enjoying one of these on a hot summer’s day – love the non salt rim (thank you!) and that dyi sour mix. Happy weekend, Sherrie x

  8. Reply

    robyn |

    May 13, 2016 at 12:53 PM

    make me a mocktail? ;)

    • Reply


      June 14, 2016 at 10:39 PM

      I will, for always and forever!

  9. Reply

    Sarah @ Snixy Kitchen

    May 16, 2016 at 2:33 AM

    Wait – cocktails don’t count as food on cinco de mayo? ;) This drink sounds like something I’d love – the coconut is singing to me. Can’t wait for your recipe index too!!

    • Reply


      June 14, 2016 at 10:39 PM

      Me too, I might be enlisting your help on that ;)

  10. Reply


    May 28, 2016 at 9:56 AM

    oh em geee this is what my dreams are made! These look and sound so good. NEED to make them!

  11. Reply

    Cailin Koy

    June 3, 2016 at 5:01 PM

    TOTES just made my to-try list! I’m nondairy anyway so I’m very familiar with all the milk alternatives, but I’ve got to add that Nutchello to my list to try. Shared on my blog’s FB page – thanks again chickadee!

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.