Saved by 3 People
About this Cocktail

The third drink at this months cocktail club at the Good Spirit co. in Glasgow.

  • 250ml white rum (we used Chairman's Reserve), plus more for serving (we actually used Flor de Cana 7yo)
  • 250ml coconut water
  • 1 can cream of coconut
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 2 cinnamon sticks
  • 3/4 teaspoon ground nutmeg

Simmer coconut water, cinnamon sticks, and nutmeg for 20 minutes, fine-strain to remove solids, and let cool.
Combine cooled coconut water with remaining ingredients in a blender and process at top speed for 1-2 minutes, until completely mixed and lightly frothy.
Bottle and refrigerate at least 4 hours to let flavors integrate.
This will last several weeks in the fridge
To serve, add coquito mix and additional rum to taste and shake vigorously without ice, up to 3 servings at a time.
Strain into a mug or rocks glass and garnish with a sprinkling of ground cinnamon or a cinnamon stick in each glass.


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