We know you’re dying to try 1800’s new coconut tequila. If you just can’t wait to get to the liquor store or bar, read all about it.

It’s new in this country, but coconut tequila has been available in Mexico, where pomegranate, coffee and jalapeno vodkas are not to be missed.

Intoxicology.net tells us that 1800’s coconut tequila isn’t characterized by that burn feeling commonly associated with tequila; in fact, it’s almost non-existent.

You get a subtle coconut flavor, a la coconut water, which makes it ideal for mixing — good partners include pineapple and orange juices.

At $25-$29, we’re sure summer will be swimming in this stuff. And here’s how we’ll be drinking it — how about you?

Paradise Island Iced Tea

1 part 1800 Coconut Tequila

1 part Malibu Coconut Rum

1 part Ciroc Coconut Vodka

1 part Fresh Lime Juice

1 part Cream of Coconut

1/2 oz Sweet N Sour

1/2 oz Pineapple Juice

Combine all ingredients in a shaker and strain into a tall glass filled with crushed ice. A lot of ingredients in this one, but easy to remember proportions. This one is a Coco-nutty take on the ever popular Long Island Iced tea. It’s a bit sweet, a bit sour, and packs a punch.

Intoxicology.net original

Coconut Crusher

1 part 1800 Coconut Tequila

1 part Pineapple Juice

Combine ingredients in a shaker and strain into a rocks glass filled with ice.

Coconut Margarita

2 cups ice

3/4 cup coconut cream

4 1/2 oz 1800 Coconut Tequila

1 1/2 oz triple sec (or Grand Marnier)

1/4 cup sweetened flaked coconut

In a blender combine ice, coconut cream, tequila and triple sec. Blend until desired texture. On a separate plate, sprinkle coconut flakes and wet the rims of your margarita glasses. Dip the rims of the glasses onto the coconuts. Pour blended margarita into garnished glasses and enjoy.

Recipes via

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