As with most spirits, when it comes to tequila you’re either a fan or not. And most non-fans are hard to convince otherwise, but I think 1800 Coconut tequila might do just that. I myself have never been a huge tequila drinker, a few celebratory shots here or a margarita there, but never really drank it on a consistent basis. But what I am is a huge coconut fan, so I was a little conflicted when I heard about this new coconut tequila on our shelf. My first instinct was that it was going to be awful with an overpowering tequila burn and some overly sweet, fake coconut flavoring, which would anger me for ruining my beloved coconut!
Upon first sniff (yes, I always smell it first) I was pleasantly surprised. The aroma was of smooth tequila and a light hint of natural coconut; no burn and not fake. In natural progression, I had a small sample sip and found it to have the normal warmth of tequila on the tongue and a very simple coconut flavor, which blended very well with the agave.
So once the taste buds approve, the brain starts working on ways to serve this to the masses. Simple drinks will be winners with this libation, but if you’re looking for something a little more dressed up then a Thai Sunset might be right up your alley. The creaminess of the coconut milk is cut by the strength of the tequila and the sweet/tart of the cherries (coming into season soon) pairs wonderfully with the coconut. This cocktail is not only delicious but visually pleasing as well.
Thai Sunset
¾ cup cherries, (fresh or frozen), pitted and cut in half; divided
2 oz 1800 Coconut Tequila
4 oz coconut milk
½ oz Cherry Syrup
½ cup cherries
1 Tbs sugar
1 tbs water
Cook cherries, water and sugar all together over low-med heat to break down cherries and make a syrup. Blend and strain, or just press through a fine mesh strainer. This should yield about ½ oz.
Take the remaining ¼ cup of cherries and cut into quarters, put in the bottom of a tall rocks glass. In a shaker tin with ice, add tequila coconut milk. Shake until well chilled and mixed. Put fresh ice on top of the cherries and strain coconut mixture over fresh ice. Finish with the cherry syrup on top, pouring close to the rim of the glass, as to give the drink a “bleeding” effect. Enjoy!
If simplicity is more your drink of choice, then you should try out a Coconut Chihuahua. The tequila version of a greyhound, with a bit of a twist. The coconut flavor plays well with the citrus and is sure to quench even the biggest thirst of a hot summer afternoon. This puppy was born for happy hour!
1 ½ oz 1800 coconut tequila
½ oz Solerna Liqeuer
4 to 5 oz fresh squeezed Ruby Red Grapefruit juice
Build over ice in a short rocks glass, shake or stir and BEBIR!
*photo to come...
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