Spiced Christmas Coquito
Coquito is like egg nog for Latin America, particularly Puerto Rico. We did a similar version for Sleyenda and everyone loved it! Traditionally made with evaporated milk, I prefer to make mine with some coconut milk and serve it in a holiday mug. Top with nutmeg for more cheer.
Serves:
Ingredients
45ml Captain Morgan Original Spiced Gold Rum
20ml Oloroso Sherry
30ml Coconut milk
1 Whole Egg
2 Dash Angostura bitters
1 Sprinkling of Nutmeg
Equipment
1 Shaker
1 Strainer
1 Tom and Jerry Mug
1 Grater
method
1. Add all ingredients to a shaker (or make a batch with all the ingredients and keep bottled in the fridge to pour to order for faster service. It’ll keep for 2 days).
2. Strain and pour into a Tom & Jerry mug with no ice.
3. Top with grated nutmeg.
FESTIVE UPSELL
Try suggesting Zacapa Rum as an upsell for this serve which will add more chocolate and nutty notes in the Coquito.
ALCOHOL CONTENT
16.63 g per serve
