Acerbic Kiwi Colada

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1.5 fl oz

CAZADORES Reposado Tequila

0.3 fl oz

Campari

1/2 cup

Kiwifruit

1 slice needed for garnish

1

Lime , juiced

1 cup

Ice

Coconut Milk Syrup

1 can
(16 oz)

Coconut Milk

1/2 cup

Brown Sugar

3 oz

Maple Syrup

1/2 tsp

Salt

Tools

Jigger

Blender

Cooking Instructions

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Step 1

Pour Coconut Milk (1 can) , Brown Sugar (1/2 cup) , Maple Syrup (3 oz) , and Salt (1/2 tsp) into a mason jar. Tighten the lid and shake until sugars dissolve - shaking syrups like these is just as good and faster than boiling them to dissolve. Store in refrigerator for up to 7 days.

Step 2

Add the juice of a Lime (1) to a blender.

Step 3

Add the flesh of a Kiwifruit (1/2 cup) to the blender - use a spoon to scrape the fruit from the skin.

Step 4

Add 1.25 fl oz of Coconut Milk Syrup, Campari (0.3 fl oz) , CAZADORES Reposado Tequila (1.5 fl oz) , and Ice (1 cup) to the blender.

Step 5

Blend until smooth.

Step 6

Pour into a frozen glass and garnish with a slice of kiwi.