Matthew Kelly / Supercall

Rum • Sweet

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A tropical take on Eggnog, Coquito is made with three different milks: coconut, sweetened condensed and evaporated. It’s indulgent, rich and loaded with rum. In its home country of Puerto Rico, pitorro, a raw, moonshine-like rum made in homemade stills, is the go-to base spirit. But you’d be hard pressed to find pitorro on your local liquor store shelves, so we opt for a mix of spiced and dark rum instead. The drink is best if it is made several days before serving and allowed time in the refrigerator. This resting time really brings all the flavors together into a creamy amalgamation that you’ll find hard to put down.

The Essentials

evaporated milk
coconut milk
Dark Rum
The Details


2 12-oz cans evaporated milk
1 15-oz can coconut milk
1 15-oz can Coco Lopez Cream of Coconut
.5 Cup sweetened condensed milk
.5 Cup Spiced Rum
.5 Cup Dark Rum
1 tsp vanilla extract
.5 tsp ground nutmeg
.5 tsp ground ginger
Fresh ground cinnamon, for garnish
Fresh ground nutmeg, for garnish


  • Add all ingredients -save for garnishes- to a blender.
  • Blend on high until the mixture is well combined, about one or two minutes.
  • Pour the mix into a pitcher and transfer to the refrigerator. Chill until cold.
  • Before serving, stir well to combine. Pour Coquito into punch cups and garnish with fresh ground cinnamon or nutmeg.

Mix it Up

For an extra festive version, you can easily transform your Coquito into edible, shootable jello-shots. Using our recipe, simply sub the measure of ‘eggnog’ for equal parts coconut milk and sweetened condensed milk, and swap out the brandy for white rum.

Rum Sour Intermediate
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