Crazy for Coconuts

I've tried more than my fair share of flavored vodkas over the years and a few flavored rums. Most of the experiences ended with me tossing the liquid in a nearby plant and ordering something different.

So when I heard about flavored tequila I was not exactly excited. But in the name of research (for real, I was working on a 'spirits' story) I decided to give the 1800 brand a go.

The first bottle that was sent to me somehow ended up on the wrong doorstep and the neighbor who received it must've opened up the box without checking the label. Surely if they had seen my name they would've been certain the tantalizing spirit made it to its rightful owner.....surely.

In the meantime, I waited patiently for a replacement bottle while doing my best not to blowup the shipping company's costumer service line. Alas, it arrived, just in time for Easter.

Distilled three times, made with 100% Blue Agave Tequila, it is infused with just the right amount of coconut, not so much that I feel as if I'm licking a bottle of suntan lotion. Best of all, I taste the beautiful tequila that I often forsake for vodka. Thanks for not giving up on me..... luuuuvaaa (that's 'lover' in Carrie Bradshaw speak.)

As I was sipping, I thought how lovely this would have been with the fresh water I was able to slurp directly out of a real coconut the week prior while in the Bahamas. When my housemates and I were done with the juice, we broke the giant nuts open for their gel and meat. A splash of 1800 Coconut Tequila and a slice of pineapple would've been lovely.

Digging into a fresh coconut in the Bahamas

OH! And then there was the coconut French toast! tequila with a splash of fresh squeezed grapefruit juice. Now we're talking. I tried it with OJ, but not quite feeling the combo. Either way, next trip to the islands I'll have to stash a bottle in my beach bag.

Coconut French Toast at Old Bahama Bay, Freeport

After doing some experimenting, I prefer this tequila on the rocks. I also like it the traditional way, with a little lime and salt.

I'm Not sure why coconut seems appropriate for Easter, maybe its the delicate sprinkles on desserts that seem like spring. Why not serve this spirit as change, with dessert. Or leave a shot for the Easter Bunny.

Now if someone can help me work the shot top without spilling.....

Tequila For Dinner

I've been to countless wine dinners, a rum dinner but never a tequila dinner; that is until last week at Agave Southwestern Grill in Naples, FL. The restaurant recently upgraded and updated the regular menu but I knew on this night we were in for an extra special treat from the kitchen.

We had four courses of food and different 1800 Tequilas. The tequilas were poured on their own, in addition, they were mixed into  specialty mini-margaritas.

The first course set the bar pretty high; butter-poached lobster over a roasted mushroom and gulf shrimp crepe. It was paired with 1800 Blanco, the youngest spirit of the night. The blanco was also mixed in to a refreshing lemon rosemary tart-rita. On it's own it added spice to the dish and in the margarita it cut through the heavy butter for a near seamless combination.

Next up, a pan-searted yellow tail on top of spiced sweet potato sticks, a chipotle-corn nage and avocado tomatillo relish. The 1800 Reposado was richer with a bit of a butterscotch on the palate. It was also mixed into a ginger pear margarita that was not as sweet as I was expecting. The combination worked well.

Third course was braised short ribs with roasted root vegetables, whipped boniatos and chile negro. I could taste more oak and vanilla in the 1800 Anejo. The aged spirit was also mixed into a pomegranate sage margarita. I liked the spicy tequila with the sweet roots and the sage was a great companion to the tender meat.

The last pairing was my least favorite; margarita cheesecake with orange-lime marmalade and lime dust. The dessert itself was outstanding, but I did not like it paired with the 1971 Cream tequila and the berry cobblerita. The cream tequila on it's own reminded me of a Baileys; try it for something different. However, when mixed in the cocktail it separated and tasted like bubble gum. Hey three smashes out of four ain't bad!

Agave often has tequila dinners, so check their website or call the restaurant for upcoming dates. You can even plan your own. This particular night was a special event put on by Impact Initiative as a fund raiser for the Golisano Children's Hospital of Southwest Florida. I think I can speak for all of the ladies in attendance when I say we had one heck of a festive, fun time while raising money for a great cause!