LyAnna Sanabria Coquito

Difficulty Medium

Coquito is a Puerto Rican classic, and every family will have their own recipe for it. This recipe comes from LyAnna Sanabria, founder and beverage director of Puerto Rican bar and restaurant Papi in Portland, Maine, which starts with a toasted spice coconut syrup and uses blackstrap rather than the usual Puerto Rican Rum, for its rich baking spice notes.

Note – In the spirit of Coquito, which is meant to be shared, this recipe will make the equivalent of a 750ml bottle

Ingredients

4.5 oz. 135ml Coconut Milk
4.5 oz. 135ml Evaporated Milk
4.5 oz. 135ml Sweetened Condensed Milk
2.5 oz. 75ml Coconut Cream
4.5 oz. 135ml Spice Coconut Syrup
dash dash Angostura bitters
small pinch small pinch Sea Salt
4.4 oz. 132ml Cruzan Blackstrap Rum

Display: oz. ml.

Glass

Rocks

Instructions

In a blender, combine the coconut milk, evaporated milk, sweetened condensed milk and coconut cream. Blend until frothy. Pour the toasted spice coconut syrup into a separate container that is large enough to hold the final volume. Pour the blended mixture into the container with the syrup and whisk until incorporated. Add the Angostura bitters, salt and the spices reserved from the syrup, then stir to combine. Cover and refrigerate overnight. The next day, stir in the rum and decant into an empty 750ml rum bottle. It can be refrigerated for 4 to 6 weeks.

To serve, pour 4 ounces into a glass (either stemmed or a rocks glass, but no ice).