Melon Colada Margarita
A frozen margarita crossed with a colada: tequila, melon liqueur, pineapple and coconut blended into a pale-green beach slush.
- 5 min prep
- 2 drinks
- Hurricane or margarita glass
Half margarita, half piña colada, this drink was made for people who can never decide what to order at the pool bar. Melon liqueur gives it a soft green color and a honeyed sweetness that pairs surprisingly well with coconut.
Keep the lime generous so the tropical flavors stay bright instead of syrupy.
Melon Colada Margarita
Ingredients (2 drinks)
- 2½ oz blanco tequila
- 1 oz melon liqueur
- 2 oz pineapple juice
- 1½ oz cream of coconut
- 1½ oz fresh lime juice
- 3 cups ice cubes
Instructions
- Stir the cream of coconut in its can until it's evenly smooth.
- Measure the tequila, melon liqueur, cream of coconut, pineapple juice and lime into the blender.
- Top with the ice, pulse a few times, then run on high for about 40 seconds.
- Divide between two glasses and add a pineapple wedge.
Garnish: Pineapple wedge and a lime wheel
Glass: Hurricane or margarita glass
Tips for the best texture
- Honeydew cubes (1 cup, frozen) can stand in for half the ice to deepen the melon flavor.
- Taste before pouring; melon liqueurs vary a lot in sweetness.
Try a twist
Use coconut rum instead of tequila for a softer, rum-based melon colada.
Blender, frozen drink maker or slush machine?
These amounts are written for a standard countertop blender. In an ice-shaving frozen drink maker, put the ice in the hopper and the liquids and any fruit in the jar, then run a full cycle. In a home slush machine, which freezes the drink itself, leave out the ice, replace it with about 1 cup of cold water or juice, and pour the mixed liquid into the bowl.