Beverages

1. Shake the white layer
In a shaker filled with ice, combine the tequila, triple sec, fresh lime juice, and Calahua Coconut Cream. Shake well until chilled and smooth.

2. Create the red bas
Pour the grenadine into the bottom of a serving glass. This will naturally settle as the red layer.

3. Add the white layer
Slowly strain the shaken mixture over the back of a spoon into the glass to gently form the white middle layer.

4. Finish with green
Carefully float the Midori on top by slowly pouring it over the back of a spoon to create the final green layer.

1. Build the base
Fill a glass with ice. Pour in the Acapulcoco Organic Coconut Water, agave syrup, and vanilla. Stir gently to combine.

2. Add the espresso
Slowly pour the freshly brewed espresso over the ice to create a layered effect.

3. Create the cloud
Lightly whip the cream (just until thick but still pourable) and spoon it gently over the top to form a soft “cloud.”

Serve immediately and enjoy as the espresso slowly blends into the coconut base

1. Add everything to the blender.
Pour in the coconut milk, then add the protein powder, banana, agave syrup, and ice. Using a very ripe banana makes the shake naturally sweeter and creamier.
2. Blend until smooth.
Blend until the texture is thick and creamy. If you prefer it lighter, add a little more coconut milk.

3. Serve and enjoy.
Pour into a glass and garnish with a banana slice if you’d like. Best enjoyed post-workout while your body is ready to recover.
 

1. Build over ice
Fill a highball glass with plenty of ice. Pour in the Acapulcoco and your choice of whiskey or tequila.

2. Add brightness
Squeeze in the fresh lime juice for a crisp citrus lift.

3. Finish with fizz
Top with sparkling water and stir gently to combine.

Optional: garnish with a lime wheel for a clean, refreshing look

1. Build the base
Fill a glass with ice. Lightly mash a few cranberries at the bottom of the glass (or add a splash of cranberry concentrate). Pour in the Acapulcoco Coconut Water with Cranberry Juice and a squeeze of fresh lime juice.

2. Add the sparkle
Top with sparkling water for a refreshing fizz.

3. Finish with herbs
Add the basil leaves and gently stir to release their aroma without bruising them too much.

Serve immediately while bubbly and cold

1. Blend it all together
Add the Calahua Original Coconut Drink, frozen strawberries, ice, sweetener, and protein powder (if using) to a blender.

2. Blend until smooth
Blend until creamy and fully combined. The texture should be thick, cold, and perfectly drinkable.

3. Serve immediately
Pour into a glass or to go bottle and enjoy cold, perfect for mornings on the move.

1. Build the base
Fill a shaker with ice. Add the horchata concentrate and Calahua Coconut Cream.

2. Add the richness
Pour in the evaporated milk, rum, and ground cinnamon.

3. Shake until chilled
Shake well until the mixture is cold, creamy, and slightly frothy.

4. Serve and garnish
Strain over fresh ice in a glass. Garnish with a cinnamon stick for aroma and presentation. Serve immediately and enjoy.
 

1. Make the strawberry base
Blend the fresh strawberries until smooth to create a vibrant purée. If you prefer a smoother texture, you can strain out the seeds.

2. Sweeten the limeade
In a pitcher, combine the lime juice, water, and sugar. Stir well until the sugar fully dissolves.

3. Build the drink
Add the strawberry purée and strawberry gin to the pitcher. Stir to combine.

4. Finish with coconut freshness
Fill the pitcher with ice and top up generously with Acapulcoco Natural Coconut Water. Stir gently.

5. Garnish and serve
Serve in ice-filled glasses and garnish with lime slices or fresh strawberries.

1. Rim the glasses
Run a lime wedge around the rim of each glass and dip into salt. Fill with ice and set aside.

2. Blend the base
In a blender, combine the mezcal, fresh lime juice, mint leaves, sweetener, Acapulcoco Natural Coconut Water, and peeled prickly pears. Blend until smooth and vibrant in color.

3. Serve and garnish
Pour over ice in the prepared glasses. Garnish with fresh mint and a lime wheel.

Serve immediately and enjoy the balance of smoky, citrusy, and tropical notes

1. Blend until slushy
Add the Acapulcoco Coconut Water with Cranberry Juice, ice cubes, dried cranberries, tequila, cranberry juice, lime juice, and sugar to a blender. Blend until thick, icy, and smooth.

2. Prepare the glasses
Rim your glasses with lime and dip them in salt for that classic margarita finish.

3. Serve immediately
Pour the frozen mixture into the prepared glasses and serve right away while perfectly chilled.

Optional: garnish with fresh cranberries or a lime wheel for extra color