Frozen Shark Attack Margarita Cocktail

Dive into a frozen frenzy with this jaw-dropping Frozen Shark Attack Margarita! With layers of coconut, blue raspberry, and a cherry "blood" layer, it's a cocktail that's sure to make a splash at any gathering!

Course Cocktails

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 1147kcal

Author Michelle Ordever

Equipment

Ingredients

For the White Layer

2 oz Tequila
1 oz Cointreau
1 oz fresh squeezed lime juice
1 oz coconut milk
1 oz cream of coconut
2 cups Ice

For the Blue Layer

1 oz Tequila
½ oz Grand Marnier
2 oz blue raspberry syrup
2 cups ice

For the Red Layer

12 maraschino cherries stems removed

For Garnish

Gummy candy sharks
Maraschino cherry

Instructions

To make the white, coconut layer, place the Tequila, Cointreau, lime juice, coconut milk, cream of coconut, and ice into a blender. Blend on low speed until combined and smooth.
Pour the mixture into an 8-oz glass and place it into the freezer while you make the next layer.
To make the blue raspberry layer, place the Tequila, Grand Marnier, blue raspberry syrup, and ice into a blender. Blend on low speed until combined and smooth.
Pour the blue layer on top of the white layer, then use a long spoon (or straw) to lightly stir the two layers together to create a swirling pattern.
Place the glass back in the freezer while you make the final layer.
To make the red "blood" layer, use a (very clean and odor-free) garlic press/mincer to crush up the maraschino cherries. You could also cut them up finely with a knife if you prefer.
Spoon the cherries on top of the cocktail.
Garnish the Frozen Shark Attack Margarita with a cherry and gummy shark candy skewered onto a cocktail stick. Enjoy!

Nutrition