Velvety coquito: Puerto Rico's holiday drink with a twist

As with most well-known cocktails, the history of coquito is also unclear. It was probably inspired by the very popular eggnog in both Americas, especially in the United States – a drink made with rum, milk, sugar, and beaten eggs.

In the Puerto Rican version, the eggs disappeared, but coconut products appeared: milk and cream, and often spices like cinnamon, cloves, and nutmeg.

The cocktail can be enjoyed in many restaurants and bars on the Caribbean island, but homemade coquito is the most highly regarded. Almost every family has its own recipe for the drink, often passed down from generation to generation. In Puerto Rican homes, the cocktail, served in a shot glass, is usually drunk during the 45-day holiday period, starting from Thanksgiving and ending in mid-January, when the Fiestas de la Calle San Sebastián is held.

Today, coquito is known worldwide, thanks in part to celebrities. A big fan of the Puerto Rican drink is, for example, Jimmy Fallon. The American television star has often mentioned the cocktail on his flagship programme "The Tonight Show."

The ingredients in coquito can vary, but one remains mandatory: rum, ideally produced on the island of Puerto Rico, where the distillation of the spirit has a very long tradition.

Rum is primarily associated with the Caribbean, although its roots can actually be traced back to the Far East, where sugarcane originates. The qualities of the fermented juice of this plant were likely first discovered by the inhabitants of the Indian Peninsula, although this drink had little in common with the modern spirit – it was not distilled, so it had minimal potency.

The true history of rum began with the voyages of Christopher Columbus, who carried sugarcane seedlings, among other things, in the holds of his ships. It quickly turned out that Haiti, the Dominican Republic, and Puerto Rico offered excellent growing conditions for it. The plant rapidly spread throughout the Caribbean, and in the 17th century in Barbados, the product of sugarcane molasses fermentation was distilled for the first time and named rum.

Initially, it was mostly consumed by slaves working on sugarcane plantations. Later, sailors, including many pirates and corsairs, developed a taste for the drink. One of the most famous, Captain Henry Morgan, settled in Jamaica in his old age and established his own plantation where he produced rum. To this day, "Captain Morgan" is appreciated among connoisseurs of good spirits.

The best rum is still produced in the Caribbean. Modern-day alcohol is still made from fermented sugarcane, from juice or molasses. According to European standards, to be called rum it must contain at least 37.5% alcohol, while Americans believe the minimum should be 40%.

Several basic types of this spirit are distinguished. White has a mild taste and is very sweet, gold offers a richer aroma, while dark is the most "characterful." The most noble is considered to be aged rum, which matures for several years in barrels.

Preparing a traditional Puerto Rican version of the cocktail is not difficult. In a blender, add: white rum (120 ml), sweetened condensed milk (one can), coconut milk of good quality, without unnecessary preservatives and thickeners (one can), coconut cream or cream (one can), vanilla extract (2.5 ml), ground cinnamon (5 ml), and a pinch of nutmeg. Blend on high speed for 1 to 2 minutes until you get a smooth and velvety consistency.

Pour the cocktail into a large glass bottle and place it in the fridge to cool for at least an hour.

Coquito is served in small glasses, garnished with cinnamon before serving.