cocktail style:
Creamy, Aromatic

Coquito

Coquito is a traditional Puerto Rican holiday punch made and consumed from Thanksgiving through Three Kings Day in January. "Rum is added to taste, the amounts of which make it a hot topic of conversation at Puerto Rican family gatherings. This iteration is based on my mom’s recipe, but she doesn’t really drink. She carefully adds white rum from the smallest flask available like a scientist handling dangerous chemicals. Me on the other hand, I like to drink my coquito strong and in small amounts, ensuring it’s as bold as possible. I prefer using an aged rum because the oaky tannins balance out the silky sweet coconut cream and dairy. If possible, I take it a step further with an overproof rum, making each nip packed with flavor. Adding bitters is a great way to layer the spice. I opt for Blackstrap and Cherry Bark Vanilla to echo the traditional vanilla, cinnamon and nutmeg additions." Brandon Reyes, longtime Bittercube employee

Make the cocktail