For this Sunday’s festivities 1800 Coconut has crafted cocktails worthy of celebrating the patriarch of the family. Here’s a tequila created by infusing 1800 Silver with fresh, ripe coconut to make an exceptionally smooth spirit with exquisite taste.  The base is made with 100% blue agave handpicked from family owned ranches in Jalisco, Mexico.

The agave plants are grown high above the sea in mineral-rich soil in the highlands.  They take eight years to ripen and can only be harvested once.  The bottle is a trapezoidal shape, reminiscent of the centuries-old Mayan stone pyramids from throughout Mexico. 1800 Coconut is available on ReserveBar.com for $34.00.

Coconut Crusher

1 part 1800 Coconut

3 parts pineapple juice

Combine all ingredients in a shaker and add ice. Shake hard for 10 seconds.

Strain into a rocks glass and garnish with pineapple.

Five Points Pavillion

2 oz. 1800 Coconut

½ oz. lemon juice

¼ oz. honey

1 oz. green tea

Combine all ingredients in a shaker. Add ice and shake hard for 15 seconds.

Double strain into a large coupe glass and garnish with cracked black pepper.

Pear Me The Excuses

2 oz. 1800 Coconut

¾ oz. Agavero® Orange Liqueur

¾ oz. lemon juice

¾ oz. pear juice

Combine all ingredients in a cocktail shaker. Shake hard for 10 seconds.

Double strain into a coupe glass and garnish with three pear slices.

Tobago Label

1 ½ oz. 1800 Coconut

1 oz. pineapple juice

¼ oz. lemon juice

½ oz. Italian liquor

Add all ingredients to shaker.

Shake hard for 10 seconds and strain into hurricane glass.

Garnish with pineapple leaf.

The Heat

1 ½ ounces 1800 Coconut

1 ½ ounces pineapple juice

¾ ounce lime juice

Jalapeño, sliced

Chiapas Palm Coconut

½ oz. dry vermouth

1 ½ oz. cane sugar

Slice of honeydew

1 tbsp blackberries

½ oz. grapefruit

Add honeydew and blackberries to shaker first, then add remaining ingredients. Shake and strain into rocks glass. Garnish with melon log and cherry.