4 cocktail recipes worth trying to turn up the heat this autumn
19 April 2023
By Fashion Quarterly
Why take a vacay when you can discover the refreshing, thirst-quenching flavours of 1800 at home? Sample these four tequila-based recipes for your next dinner party to elicit summer on demand.
From left: Riedel Bar DSG ‘Highball’ glass, $65/pair, and ‘Rocks’ glass, $65/ pair, from The Studio of Tableware. Spiegelau ‘Perfect Serve’ coupette glass, $28, from The Studio of Tableware. Corey Ashford coasters, $195/pair, from Superette International. 1800 Tequila Silver and 1800 Tequila Coconut, $80 each.
Strawberry tequila sour
Serves 2
- 120ml 1800 Tequila Silver
- 120ml egg white (approx 2 large eggs)
- 60ml fresh lime juice
- 45ml strawberry simple syrup
- 1 pinch of salt (optional) Freeze-dried strawberries, to garnish
Pour the ingredients into a shaker and shake vigorously for 30 seconds. Add ice to fill a third of the shaker and continue shaking vigorously for 30 seconds. Strain into 2 cocktail glasses, then garnish.
Coconut margarita
Serves 2
- 45ml 1800 Tequila Coconut
- 15ml triple sec
- 30ml coconut cream
- 30ml coconut milk
- 15ml fresh lime juice
- 1 dash of simple syrup
- Freeze-dried lime, to garnish
Shake the ingredients together in a shaker, then strain over ice and garnish. You could also roll the rims of your glasses in salt, sugar or coconut.
Coconut tequila sunrise
Serves 1
- 60ml 1800 Tequila Coconut
- 240ml pineapple juice
- 15ml grenadine
- 1 maraschino cherry, to garnish
Fill a glass with ice, then pour in the tequila and pineapple juice and stir together. Gently pour the grenadine down the side of the glass using the back of a spoon so it settles on the bottom, then garnish.
Spicy Mexican mule
Serves 1
- 1 fresh jalapeño, sliced, seeds removed
- 15ml fresh lime juice
- 60ml 1800 Tequila Silver
- 120ml ginger beer
- Freeze-dried lime, to garnish
Place a few jalapeño slices in a glass, pour in the lime juice and muddle together. Add ice, then pour in the tequila and ginger beer. Stir well, then garnish.
This article originally appeared in Fashion Quarterly magazine, Autumn 2023.
Photography by Belinda Merrie
