Randolf Boitel Shakes Up a Coquito from Puerto Rico

Randolf Boitel of Spirits & Tales shares a Chef-Mas recipe for a traditional Christmas cocktail served to carolers and revelers in Puerto Rico.

FRENCH COQUITOThis recipe will make about 25 drinks, so it’s perfect for sharing 
during the holidays!

INGREDIENTS:

•  (4) 8 oz cans Evaporated Milk

•  (4) 8 oz cans Coco Lopez Coconut Crème

•  8 oz Half & Half

•  3 Vanilla Beans

•  2 oz Pure Vanilla Extract

•  6 Cinnamon Sticks

•  1 T Ground Cinnamon

•  4 Cloves

•  2 Star Anise

•  22 oz Courvoisier VSOP

•  15 oz 151 Caribbean Rum

DIRECTIONS:

1.  Mix the evaporated milk, coconut crème and half & half, plus all of the spices & simmer over low heat for about an hour.  

2.  Remove from heat & strain, then allow to rest until cooled. When the mixture has cooled, add the spirits and then refrigerate for 24 hours.

3.  Serve a chilled 4 ounce pour in a Niquernera cocktail glass with no ice. 

4.  Garnish with a sprinkling of cinnamon & a star anise, and enjoy.

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