Milk maid

Milk Maid

(0 ratings)

A refreshing tropical cocktail combining tequila with coconut cream and lime juice.

SUGGESTED GLASSWARE

Rocks Glass

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Recipe

1 cocktail (115ml)
  • Blanco Tequila 
    60 ml
  • Cream of Coconut 
    25 ml
  • Lime Juice 
    25 ml
  • Agave Syrup 
    10 ml
  • Cucumber 
    3 slice

Instructions

Step

Chill your rocks glass by placing it in the freezer or filling with ice water.

Step

Add tequila, coconut cream, fresh lime juice, and agave syrup to a Boston shaker.

Step

Fill the shaker with ice and shake vigorously for 10 seconds to chill and emulsify the coconut cream.

Step

Discard ice from the chilled glass and strain the cocktail through a fine mesh strainer into the rocks glass.

Step

Garnish with thin cucumber slices placed on top or along the rim of the glass.

Equipment

Shaker
Fine Mesh Strainer
Jigger
Knife

Description

The Milk Maid cocktail is a refreshing, tropical-inspired drink that combines the boldness of tequila with the creamy sweetness of coconut and a bright splash of lime. Created by Elizabeth Weiss at The Whistler bar in Chicago, this cocktail is celebrated for its simplicity and summery character. The drink offers a perfect balance of agave, coconut, and citrus that transports you to a tropical paradise.

Nutritional information

1 cocktail (115ml)
Calories
185
ABV
28 %
Alcohol
18 g
Carbs
8 g
Carbs from Sugar
7 g
Fat
6 g
Protein
1 g
Sodium
5 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Tips & Notes

  • Use well-mixed coconut cream rather than coconut milk for the richest flavor and best texture. Shake the can well before opening.

  • For enhanced coconut flavor, try making toasted coconut syrup by toasting shredded coconut and infusing it into simple syrup.

  • The cucumber garnish is more than decorative - it adds a subtle cooling aroma that perfectly complements the tropical notes.

  • Shake vigorously to ensure proper emulsification of the coconut cream, creating a smooth, frothy texture.

While coconut milk can be used, coconut cream provides a richer flavor and better texture. If using coconut milk, you may need to adjust the proportions slightly and expect a lighter consistency.

Blanco (unaged) tequila works best as it provides clean agave flavor without competing with the coconut and lime. Choose a high-quality 100% agave tequila for the best results.

Yes, this cocktail is naturally vegan as it uses plant-based coconut cream and no animal products. Just ensure your agave syrup is vegan-certified.

While best served fresh, you can pre-mix the ingredients without ice and store in the refrigerator for up to 4 hours. Shake with ice just before serving to maintain proper texture.

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Recipe notes

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Quick recipe

Ingredients

  • Blanco Tequila
    60 ml
  • Cream of Coconut
    25 ml
  • Lime Juice
    25 ml
  • Agave Syrup
    10 ml
  • Cucumber
    3 slice

Method

  1. Chill your rocks glass by placing it in the freezer or filling with ice water.
  2. Add tequila, coconut cream, fresh lime juice, and agave syrup to a Boston shaker.
  3. Fill the shaker with ice and shake vigorously for 10 seconds to chill and emulsify the coconut cream.
  4. Discard ice from the chilled glass and strain the cocktail through a fine mesh strainer into the rocks glass.
  5. Garnish with thin cucumber slices placed on top or along the rim of the glass.