• Level:Easy

• Total: 4 hr 15 min(includes freezing time)
• Active: 15 min

• Yield:4 drinks

Ingredients

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1 1/2 cups frozen cranberries

1 cup tequila blanco 

2/3 cup fresh lime juice (from about 6 limes), plus 4 lime slices, for serving 

6 tablespoons orange-flavored liqueur, such as triple sec 

3 tablespoons unsweetened coconut milk 

3 tablespoons superfine sugar 

1/2 cup light corn syrup 

2 tablespoons extra-fine shredded unsweetened coconut 

Kosher salt 

Directions

1. Divide the cranberries among the sections of a standard (12-cube) ice cube tray. Fill the tray sections with water and freeze until frozen, at least 4 hours and up to overnight.
2. Add 1/2 cup of the tequila, 1/3 cup of the lime juice, 3 tablespoons of the orange liqueur, 1 1/2 tablespoons of the coconut milk and 1 tablespoon of the superfine sugar to a large cocktail shaker. Fill with plain ice cubes and shake vigorously until well mixed and very cold.   
3. Pour the corn syrup onto a small shallow plate. Mix 1 tablespoon of the superfine sugar with the shredded coconut and 1 tablespoon salt on another shallow plate. Dip the rim of a margarita (or other wide-mouth) glass in the corn syrup, then dip the rim in the sugar mixture until well coated. Repeat with 3 more glasses. Pour the shaken margarita mixture into 2 of the prepared glasses. Add 3 of the cranberry ice cubes to each and garnish with a single lime slice.  
4. Repeat with the remaining cocktail ingredients, dividing it between the remaining 2 prepared glasses and adding 3 cranberry ice cubes and a lime slice to each.

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