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.
- 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.
Nearly 300 years ago, George Washington wasn’t the only one working magic with liquor at his Mount Vernon home and distillery. His wife, Martha, enjoyed drinking the good stuff as much as she loved entertaining at home. This punch created for Mount Vernon by Dale DeGroff, is an approximation of the recipe America’s first FLOTUS may have se...