How to Make an Outback Key Lime Coconut Margarita

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an Outback Key Lime Coconut Margarita


Outback invites their customers to "drift away to your happy place with this creamy cool combination" that tastes like key lime pie on ice.[1]

The Outback Key Lime Coconut Margarita recipe combines silver tequila, Pinnacle Whipped Key Lime Vodka, coconut cream, sour mix, and pineapple juice. It can be prepared as a frozen drink, or served on the rocks. Outback tops the drink with whipped cream and toasted coconut.

Start to finish: 5 minutes

Serves: 1 generously


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Flickr: LMEGuides
Offered by Outback Steakhouse
Customer service phone 877-733-6774[2]
Served as Cocktail or dessert
Main ingredients Vodka, tequila, sour mix
Cooking method Pureed in blender, or mixed in shaker
Similar to Pina colada, margarita
Author Susan MacDowell
 

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Outback Key Lime Coconut Margarita Ingredients

  • 2 cups ice cubes
  • 1.5 ounces Pinnacle Whipped Key Lime Vodka
  • .75 ounces Avion Silver Tequila
  • 1.5 ounces sour mix
  • 1 ounce pineapple juice
  • 2 ounces cream of coconut
  • 2 tablespoons aerosol whipped cream, like Reddi-Whip
  • 1 teaspoon toasted coconut
  • Lime slice

Outback Key Lime Coconut Margarita Recipe

For best results, use a heavy-duty blender designed for frozen drinks.

  • Add ice to blender first.
  • Pour vodka and tequila over the ice.
  • Pour juices and cream of coconut over the liquors.
  • Puree until smooth.
  • Taste and adjust ingredients to your preference.
  • Pour the drink into a chilled glass.
  • Top with whipped cream.
  • Sprinkle with toasted coconut.
  • Garnish with a thin slice of lime.

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Comments

  • Outback uses Avion silver tequila and CocoReal coconut cream to make this drink, but you can substitute another brand of your choice without affecting the taste. The Pinnacle Whipped Key Lime vodka is essential to the recipe however - the results will not be the same with a regular lime-flavored vodka.
  • While most patrons order this as a frozen beverage, you can also combine the ingredients in a cocktail shaker and serve it over the rocks. The Outback bartenders use a lighter sour mix when not blending the drink with ice, so you may want to use a 75-25 blend of sour mix and water when serving it on the rocks.
  • Some Outback bartenders also add a maraschino cherry as a garnish.


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References

  1. http://www.outback.com/menu/steakflights_may2013.aspx
  2. http://ecorporateoffices.com/OutbackSteakhouse-379