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Coconut Tequila will be ideal on Memorial Day!

by Andrew Chalk


Whether you’re hosting your annual family barbeque bash or enjoying the three-day weekend at the beach, this Memorial Day (May 30th), toast with the world’s first flavor-infused tequila, 1800 Coconut. 1800 Coconut Tequila is made using the brand’s signature, double-distilled, 100% agave 1800 Blanco Tequila infused with natural, ripe coconut flavor for a smooth, slightly sweet and medium-bodied tropical taste.

Celebrated for its best-in-class taste and commitment to quality and tradition, 1800 Tequila’s specialty seasonal sips are crafted to bring out the best flavors of summer. Enjoy three new summer-ready refreshments made with the official tequila of summer.

1800 Smoky Coconut Sour


  • 2 oz 1800 Coconut Tequila (Available on Drizly & ReserveBar)

  • .75 oz lemon juice

  • .25 oz of chipotle infused agave

  • .5 oz coconut water

  • 8 drops of Memphis BBQ Bitters

  • Bar spoon of grenadine for color

  • Orange Slices

Instructions: In a shaker tin, combine 1800 Coconut Tequila, lemon juice, chipotle infused agave, coconut water, bitters, and grenadine. Fill with ice and shake vigorously. Strain into a double rocks glass and garnish with an orange and cherry flag.

1800 Coconut Ginger Mint Lemonade


  • 2 oz 1800 Coconut Tequila (Available on Drizly & ReserveBar)

  • 1 oz fresh lemon juice

  • .5 oz simple syrup

  • .25 oz homemade ginger juice*

  • 3-4 piece of mint

  • Soda water

Instructions: In a highball glass, combine 1800 Coconut Tequila, fresh lemon juice, simply syrup and homemade ginger juice. Top with soda water and with mint.

*Use a juicer to extract juice from fresh ginger

1800 Coconut Chiapas Palm


  • 2 oz 1800 Coconut Tequila (Available on Drizly & ReserveBar)

  • 1.5 oz cane sugar

  • .5 oz dry vermouth

  • .5 oz grapefruit

  • 1 tbsp blackberries

  • Slice of honeydew

  • Melon log and cherry for garnish

Instructions: Add honeydew and blackberried to a shaker, followed by 1800 Coconut Tequila, cane sugar, dry vermouth and grapefruit. Shake and strain into rocks glass over ice. Garnish with melon log and cherry.



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