Skip to main content
Coles

Millie Tang's permanent vacation cocktail

Skip to IngredientsSkip to Method

We love cocktails with tequila, and this one is no exception. Thanks to the watermelon and the coconut syrup, it really does taste like a holiday. 

  • Serves1
  • Cook time10 minutes
  • Prep time5 minutes, + cooling & chilling time
Millie Tang's permanent vacation cocktail

Ingredients

  • 4cm-piece watermelon, peeled
  • 30ml blanco tequila
  • 15ml lime juice
  • Ice cubes, to serve
  • 60ml chilled champagne or sparkling wine
  • Thinly sliced watermelon, to serve
  • Mint leaves, to decorate

Coconut simple syrup

  • 1 cup (220g) caster sugar
  • 1 cup (250ml) coconut water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the coconut simple syrup, place the sugar and coconut water in a small saucepan. Cook, stirring, over low heat until sugar dissolves. Simmer for 8 mins or until liquid reduces to about 1 cup (250ml). Set aside to cool. Transfer to an airtight container and place in the fridge to chill.

  2. Step 2

    Place the peeled watermelon in a cocktail shaker. Use a muddler or a pestle to crush until smooth. Add the tequila, lime juice and 10ml coconut syrup. Add ice cubes and shake for 30 secs or until chilled.

  3. Step 3

    Place the watermelon slice in a serving glass. Strain the tequila mixture through a fine sieve over watermelon slice in the glass. Top with champagne or sparkling wine and decorate with mint to serve.

Recipe tip

If you don’t have a cocktail shaker and are making a large batch of this cocktail, blend the watermelon, tequila, lime juice and coconut syrup in a blender. Transfer to a large jug and with some ice cubes. Strain into serving glasses, then top with sparkling wine or champagne to serve. 

Keep Millie’s homemade coconut simple syrup in the fridge for up to 2 weeks. Use it to make cocktails, or simply enjoy with chilled sparkling water.

Millie Tang's permanent vacation cocktail

Millie Tang's permanent vacation cocktail
  • Serves1
  • Cook time10 minutes
  • Prep time5 minutes, + cooling & chilling time
Ingredients
  • 4cm-piece watermelon, peeled
  • 30ml blanco tequila
  • 15ml lime juice
  • Ice cubes, to serve
  • 60ml chilled champagne or sparkling wine
  • Thinly sliced watermelon, to serve
  • Mint leaves, to decorate

Coconut simple syrup

  • 1 cup (220g) caster sugar
  • 1 cup (250ml) coconut water
    Description

    We love cocktails with tequila, and this one is no exception. Thanks to the watermelon and the coconut syrup, it really does taste like a holiday. 

    Method
    1. Step 1

      To make the coconut simple syrup, place the sugar and coconut water in a small saucepan. Cook, stirring, over low heat until sugar dissolves. Simmer for 8 mins or until liquid reduces to about 1 cup (250ml). Set aside to cool. Transfer to an airtight container and place in the fridge to chill.

    2. Step 2

      Place the peeled watermelon in a cocktail shaker. Use a muddler or a pestle to crush until smooth. Add the tequila, lime juice and 10ml coconut syrup. Add ice cubes and shake for 30 secs or until chilled.

    3. Step 3

      Place the watermelon slice in a serving glass. Strain the tequila mixture through a fine sieve over watermelon slice in the glass. Top with champagne or sparkling wine and decorate with mint to serve.