Coconut Margajito

A margarita meets a mojito, with coconut-washed tequila for the most luxurious tropical vibes.

This Coconut Margajito, as I’m calling it, uses a fun bartending technique called fat washing that you can totally do at home. I infuse tequila blanco with coconut oil, which give the Margajito a tropical richness you won’t be able to get enough of. See instructions below!

Watch Me Mix a Coconut Margajito

How to Make a Coconut Margajito

1. Add mint leaves to a shaker and gently press (don’t shred) to release aroma.
2. Add coconut-washed tequila, lime juice, orange liqueur, simple syrup, and ice.
3. Shake until well chilled.
4. Double strain into a glass over fresh ice.
5. Garnish with a mint sprig and lime wheel.

How to Make Coconut Oil-Washed Tequila

Fat-washing tequila blanco with coconut oil is not the same things as making coconut-flavored tequila. A lot of coconut-flavored tequilas are made by infusing fresh coconut or adding coconut cream, coconut water, or coconut extracts. These can taste artificial or be overly sweet. Fat-washing tequila with coconut oil gives the tequila a subtle coconut aroma and an extra smooth and creamy texture without any added sweetness or extracts.

You’ll need:

• 1 bottle (750 ml) blanco tequila
• 1–3 tablespoons refined coconut oil
  • Ideal ratios: 1–2 tbsp oil per 750 ml for a light wash; 3 tbsp per 750 ml for a richer texture
  • Use refined if you want smooth texture without strong coconut flavor; unrefined if you want more coconut aroma
• Pour-over stand or fine mesh strainer, for straining
• Coffee filters or cheesecloth
• Large Weck jars or similar airtight jar

Instructions

1. Melt coconut oil: Gently melt until liquid. Do not overheat.
2. Combine in jar: Pour tequila into the Weck jar and add melted coconut oil.
3. Shake hard: Seal and shake for 20–30 seconds so the oil disperses.
4. Infuse: Let sit at room temp for 2–4 hours, shaking occasionally.
5. Freeze overnight: Place jar in freezer until oil fully solidifies on top (usually overnight).
6. Remove fat cap: Poke through or lift off the solid coconut oil layer.
7. Fine strain: Strain tequila through coffee filter or cheesecloth to remove remaining fat particles.
8. Bottle and store: Return to bottle or keep in jar. Store at room temp or freezer.

What is Fat Washing?

Fat washing is one of those behind-the-bar secrets that sounds more complicated than it actually is. The process involves infusing a spirit with a fat, like bacon grease, browned butter, or coconut oil, to carry over those rich, savory, or nutty flavors without leaving the drink oily or heavy. Essentially, fat washing allows you to extract the aromatic compounds from the fat (the good stuff) into the alcohol. Once chilled, the fat solidifies on top and is removed, leaving behind a silky, flavored spirit that’s shelf-stable and smooth.