I'm Steve Calabro and welcome back. Today we're continuing our series of tequila cocktails with a coconut margarita. We're getting close to Cinco de Mayo, a great non-holiday. They don't celebrate it in Mexico, but any excuse to drink tequila and get hammered in the States. We're on it. Today we're using one of my favorite tequila's, Uno de los Traces. It's USDA certified organic. I love this company. It's all about recycled glass, recycled paper, paper, vegetable dyes. It's really, really socially conscious company, so I love this tequila. Let's get started. We're going to start with, we're going to basically build a margarita. So we're going to start with three quarters of an ounce of fresh lime juice. We're going to put in one and a half ounces of coconut milk. Go to the market and get real coconut milk. Don't get the pinucalata mix or all that kind of stuff. It's full of chemicals. It's nasty. Now, before you put that away, pour a little bit of the coconut milk in a plate and I'll show you why in a minute. Next, we're going to go with three ounces of coconut water. You can use baby coconut water that looks real pink or just regular coconut water that comes out clear. We're going to put in three quarters of an ounce of orange liqueur. We're basically building, it's a coconut margarita. Really easy. And now, some blanco tequila, some silver tequila. If you're going to make a drink, a margarita with some flavor in it with coconut or pomegranate or something like that, use a blanco tequila. There's no point in spending the money on a repassado or a nail. So we're going to go with two ounces of blanco tequila. Take our bar spoon and give it a stir. Taste it. And again, the reason we do this without ice is because we don't want to dilute the drink. I'm going to taste it. If it's right now, we can make any adjustments. If you want more tequila, like I usually do, you can adjust it or if you want it sweeter, more acid, anything you can do it. Oh, it's good. That's really nice. Oh, no. Throw some ice in here. Give it a shake. Break my glass. Now, the reason for the coconut milk in the plate, take your glass and just put some on the rim. If we use water or lime juice, it's not going to stick very well because we have kosher salt right here with coconut flakes in it. We're going coconut crazy. So just tap that in there. It comes out. Everything sticks. It's really nice. Ice like glass. Then top it with our coconut margarita. Garnish it with lime. Straw. And there you go. A coconut margarita for sinko de mayo. I'm Steve Calabro and thank you for watching. Here are the dogs.