Cocktail of the Week: Coquito

This week we wanted to get a head start on the holidays with a Coquito, but it would have taken more than twelve days of Christmas to pick our favorite recipe! So we asked renowned mixologist Junior Merino to share his. Whether you prefer your Coquito with thick coconut milk or plenty of rum, here’s a tempting spin on this tropical cocktail perfect for celebrating noche buena.


Junior Merino’s Coquito Recipe:


Ingredients:

1 ½ oz. Rum (We used Chairman's Reserve Rum)

1 ½ oz. Castries Peanut Crème Liqueur

1 oz. Coconut milk

½ oz. Pineapple juice

½ oz. Maple syrup

1 Egg yolk

Dehydrated coconut flakes

Cinnamon powder


Preparation:

Rim the glass with dehydrated coconut flakes and maple syrup. Then, sprinkle some cinnamon powder. Pour all the ingredients in a shaker, add ice, shake, and strain into cocktail glass.

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