Coquito: A taste of Puerto Rican tradition in every sip
Velvety and creamy, with a distinct coconut flavour and a spicy aroma – if you want to experience a Caribbean vibe, try making a holiday cocktail from Puerto Rico. The recipe for coquito is not complicated at all.
As with most well-known cocktails, the history of coquito is somewhat unclear. It was likely inspired by the very popular eggnog in both Americas, especially the United States. This drink is based on rum, milk, sugar, and beaten eggs.
In the Puerto Rican version, the eggs are omitted, but coconut products are included, such as milk and cream, and often spices like cinnamon, cloves, and nutmeg are added.
The cocktail can be enjoyed in many restaurants and bars on the Caribbean island, but homemade coquito is the most highly regarded. Almost every family has its own recipe, often passed down from generation to generation. In Puerto Rican homes, the cocktail is usually served in a shot glass during the 45-day holiday period, starting from Thanksgiving and ending in mid-January with the Fiestas de la Calle San Sebastián.
Today, coquito is known worldwide, thanks in part to celebrities. A big fan of the Puerto Rican drink is, for example, Jimmy Fallon. The American television star has often mentioned the cocktail on his flagship program "The Tonight Show."
And a bottle of rum…
The ingredients in coquito can vary, but one remains mandatory, and that is rum, ideally produced on the island of Puerto Rico, where rum distillation has a long tradition.
Rum is primarily associated with the Caribbean, although its roots can actually be traced back to the Far East, where sugarcane originates. The inhabitants of the Indian Peninsula probably first discovered the qualities of the fermented juice of this plant, although this early drink had little in common with the modern spirit – it was not distilled and thus had minimal potency.
The true history of rum began with the voyages of Christopher Columbus, who carried sugarcane seedlings in the holds of his ships. It was quickly discovered that Haiti, the Dominican Republic, and Puerto Rico offered excellent growing conditions. The plant rapidly spread throughout the Caribbean, and in the 17th century, in Barbados, the product of sugarcane molasses fermentation was distilled for the first time, and it was named rum.
Initially, it was mostly consumed by slaves working on sugarcane plantations, and later sailors, including many pirates and corsairs, developed a taste for the drink. One of the most famous, Captain Henry Morgan, settled in Jamaica in his old age and established his own plantation where he produced rum. To this day, "Captain Morgan" is appreciated among connoisseurs of good spirits.
The best rum is still produced in the Caribbean. Modern-day alcohol is still made from fermented sugarcane, from juice or molasses. American standards require a minimum of 40% alcohol.
Several basic types of rum are distinguished. White rum has a mild taste and is very sweet, gold rum offers a richer aroma, while dark rum is the most "characterful." The most noble is considered to be aged rum, which matures for several years in barrels.
Coquito – recipe
Preparing a traditional Puerto Rican version of the cocktail is not difficult. In a blender, add: white rum (125 ml), sweetened condensed milk (one can), good quality coconut milk, free of unnecessary preservatives and thickeners (one can), coconut cream (one can), vanilla extract (2.5 ml), ground cinnamon (5 ml), and a pinch of nutmeg. Blend on high speed for 1 to 2 minutes until you achieve a smooth and velvety consistency.
Pour the cocktail into a large glass bottle and place it in the fridge to cool for at least an hour.
Coquito is served in small glasses, garnished with cinnamon before serving.
