Coquito and Which Rum is Best? | How to Drink
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- Опубликовано: 10 сен 2024
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Coquito is often referred to as "Puerto Rican Eggnog" and now that I've had some I totally get why people say that but... Coquito is not Eggnog. Near as I can tell Coquito is a decidedly 20th century creation which first appears in print in Cucine a Gusto, a cookbook of Puerto Rican dishes from 1952. As typically, particularly when I'm dealing with something I've never had, I like to find the earliest possible version of it, the roots recipe. So today I make a very 1950's style Coquito, but I leave the rum as a variable and test the same Coquito with 10 different rums to figure out which is my favorite. The results came as a surprise to me! Full credit to Giuseppe González, the recipe I'm using is from him, though my understanding here is that it's the 50's standard.
Coquito Mix:
In sauce pan
12 oz. - or - 355 ml can of Evaporated milk
15 oz. - or - 444 ml can of Coco López
4 cinnamon sticks
2 or 3 whole cloves
2 star anise
1 tsp - or - 5 ml vanilla extract
Grated nutmeg to taste
Heat to simmer for about 10 minutes
Strain mixture into a bottle and let cool
Coquito cocktail ratio:
2 1/2 parts Coquito Mix
1 part rum of your choosing
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love how you made the mix separate and tried all the different rums, great job man!
Wth Greg! No Plantation!?
Was it Don Q Gold or Don Q 151? Trying to make out the label. Which Appleton Estate was it?
Greg you've described several drinks you've made as dangerous because of how tasty they are and how little they taste of alcohol. What's the worst drink(s) you've made in this regard?
You should try Rakija and all of its kinds. If you live you won't regret it!
I'm Puerto Rican and also a chef and I love each families twist on this traditional drink! Drink on my friends! 😃
I’m am also puertorriqueño and love the tradition
I’m from Mexico I drank it with my American nephews
I’m a chef and my line cook brought some in one day and poured me a fat glass of his grandmas at 8 am the day after Christmas. Must of used half a bottle of Bacardi cuz I caught a buzz before I even had my morning coffee lol cheers!
I too am puerto rican a cook/chef kinda and a bartender. My recipe is honestly the best ive ever had. And i do add eggs
I was a chef for 11 years. And I feel the same way but I need help because for the life of me I can't figure out how to spell the bark soda that we puerto ricans drink. Do you know how to spell mabi or mavini cant remember!!!!!
12:05 I love how he suggests not adding the rum or doing it by ratio because it's so him. In my boricua household the whole bottle goes in and measurements are a lie, you eyeball that shit and pray abuelita's spirit doesn't come for you
or you do it based on how thick the mixture is. Too thick means it needs more rum
Damn right! You know how to make coquito!
big big facts
Lol so true!
Bhwhahahah at spirit!!!
Greg's 3 rules of making coquito:
1: Don't use too much cloves.
2: Don't use too much cloves.
3: Maybe nutmeg?
Too much cloves will over power everything. I don’t use it in mine because I’m not a huge fan. I add nutmeg, cinnamon and grandma’s secret.
@@goddessarigrandmas secret? Any hints or direction to try for our own recipe?
I once saw a friend drink a solo cup of Kraken.
That's why I keep him as a friend. Because I'd be afraid to have him as an enemy.
I've been known to drink handles of kraken because of the flavor
It's a really mediocre Rum...
Anything Jamaican or Cuban is miles better...
@@edwardfletcher7790 but why would I get shitfaced on good rum?
@@rlanger3108 Ummm it's a personal choice I guess mate. I like to spend an extra $6 and get something i really enjoy drinking rather than grimace over every sip. There's amazingly good Rums for $40, if you buy when they're on special.
Edward Fletcher, lots of middling or mediocre spirits are actually pleasant for slow sipping 🤷♂️
All I want for Christmas is to listen to Greg talk about rum
Merry Christmas 🎁 😂
@@toniharaida5859 indeed
Same
Pleasepleaseplease
But Coquito is great though.... with a shit ton of Rum!
My mother adds rum to hers and leaves a bit without rum for the children and those not wanting to drink alcohol. The reason for adding the rum when she makes it, is that she stores them in the freezer is because it lasts indefinitely. Also, the rum helps the mixture not to freeze. It's slushy textured when you take it out of the freezer, but it will quickly liquify when taken out of the freezer. We partake of it From weeks before Christmas all the way to Reyes and farther up, to the Octavitas.
I must admit, watching a "gringo" getting sloshed on coquito pleases the hospitable boricua in me. It's like when your cousin visits from the states with her very not Puerto Rican boyfriend and all your tios and cousins make it their mission to give him that boricua welcome by getting him wasted on non-descript, unlabelled bottles of homemade booze.
And that’s how we initated a friend’s husband! He is now part of our family. Viva el pitorro (puerto rican moonshine)
I immediately smelled my Uncle’s moonshine shack back in Yauco when I read your comment.
They got me with Gasolina on the river.
@@JohnNaru2112 Welcome to the family I guess 😆
This is beyond accurate.
As the family supplier of my Tia's and Tio's seasonal bottles, I'm watching this as open-mindedly as I can watch a non Puerto Rican making it on youtube. Happy sipping!
How'd he do?
LOL I was worried about Greg take up this recipe. I was worried that he would recommend some wild rum. I was happy to see he didn't add anything crazy and the he rated Don Q so high.
@@t.9811 he did well. He has my stamp of approval.
@@wulf2010mann I used almost this exact recipe to make some a day or two ago. I used the 10oz of rum. I even happened to have a bottle of the Appleton Estate rum that he loved so much. It's good. It definitely is strong. Glad to see it's approved.
as a non puerto rican, Don Q is some good shit, definitely a go to
Hey Greg, if you're interested in a holiday drink in Chilean culture, check out "Cola de Mono" (or Monkey's tail lmao), simple to make and it's recipe is also guarded by abuelitas, which generally uses:
- Aguardiente instead of Rum
- Milk
- Condensed milk
- Coffee
- Spices like cinnamon, cloves, vanilla extract
seems an interesting recipe
This sounds really good!
I am puertorican and I approve this recipe!!!!
I bartend with Giuseppe. He is a legend, a friend and proper on his recipe. This one here with Don Q Gold is beyond solid. What a great channel and teacher. You my friend are a bartenders bartender ❤️
Yes _y es not bacardi there Cuba don't use it only pr💃💃💃🇵🇷💃🌴🌴🌴🌴🍹
Thanks for the mention Greg! Imma gona have to try an Appleton Coquito now! 🙌
you're welcome Steve! Lmk if you ever want to collab
6:08 😳 you're right, the last thing anyone needs is a cut rubber!
Came in to see if this had been said yet.... was not disappointed.
I love these "Greg tastes different _____" videos. You always have an excellent way of describing the flavor profiles and interesting insights as well.
For the Coco Lopez, just shake it up like mad and it will be more fluid.
Yep, same idea as really nice heavy cream. You get a "fat cap" of ooey gooey that sits on the top of the liquid which easily is shaken back in before pouring!
@@R0FLC4T5 Regular canned coconut milk has the same principle.
Or put it in a bowl of hot water for a while to soften the fat.
Aw I missed seeing Greg sloshed during an episode - damn you for being such a responsible grown up and not filming 20 episodes in one day with full crew during covid... (loved the episode)
I was JUST thinking this exact same thing. lol
I responsible do you mean "pussy"? it sounds like you mean "pussy" lots of us have had to get up every morning and go out to work around a lot of people with no protective equipment or distancing as if this virus never happened because we're not giant pussies and the economy and infrastructure can't just shut down. this is one man in a kitchen I would be surprised if anybody was even operating the damn camera.
@@davidmcguire6043 I'm surprised no one replied to this. I think you want responsible to mean pussy (why?), when Joe shows clear respect for Greg and any changes he made to filming. I think Joe's comment is more about the professionalism Greg shows, despite having never been a bartender or worked in a bar. He does normally have a larger crew; he's shown them on camera at least once and it probably gets bigger each year, and I believe he had at least one or two other people, probably more, while filming at this time. Given that Joe's comment is about Greg's history of being sloshed in videos, only mentioning covid at the end, I think he means responsible the same way every alcohol commercial does. 20 episodes means having at least 20 drinks, which are often pretty strong/spirit forward, in a few hours. Even if he only had sips from each one and someone else finished them, which doesn't feel very Greg like to me, he still gets at least a noticeable buzz, and is undeniably drunk in some videos. Older videos almost always have a few comments about his pouring quality as a measure of drunkenness. I think its one of the things that are great about his videos, even if he shows more restraint now.
The best rum to use will be Ron del Barrilito its the oldest rum that's made in P.R and only sold in P.R..
Sold in USA too.
Yes. Sold at Total Wine and other vendors around the US
The 3 star is my favorite but impossible to find in my area
I can't find it here in upstate NY
Don Q is also a good second cause it's way more available and its better than Bacardi
Hey Greg, I’m a Spanish-English translator and a huge fan of the channel. I’d be happy to give you a hand if you want help with the recipe in that book or any other. Let’s talk!
*Greg:* Right now the comments are saying "Townsends has entered the chat"
*Me:* _Sweating_
I felt called out xD
If we could also get in Babish as well :p .
he... *knows*
@@ArchArturo if instead of talking about doing an infusion he talks about letting the flavors get to know each other
Hahah same
Townsends: grating of fresh nutmeg
Chef John: shake of cayenne
Babish: please just no cilantro
I'm pretty sure Babish sleeps with a pepper grinder and some kosher salt under his pillow.
Steve1989: Lets mix those biscuits in there, this needs some texture.
Greg: spill while pouring lousily
Steve the bartender: smile at camera while shaking
James Hoffman: Get those cloves away from me.
I'm so glad to see you do this recipe! My family is Puerto Rican, and my dad always insists upon using Don Q gold. I'm glad to hear that you agree with him! Cheers!
He know what he is saying. With Bacardi is not the same, Don Q is way better
Don Q is the only rum you should use with Coquito. It is a puertorrican recipe and 100% ours.
My family stop doing coquito since barcadi stop making 151 .,. Interesting to see other rum to use .
I rather use Palo Viejo for coquito
@@jejaian1841 yeah i was wondering if he went out of his way to get Palo Viejo but I suppose it’s more accessible Don Q and Bacardi
Please invent a drink and name it rum forest rum.
@stockart whiteman why WHY. You could just make it chocolate flavored
When Greg sings my heart grows 3 sizes. Right alongside his liver.
This inadvertently explained why I really like Kraken rum. I never would have thought of it, but you're absolutely spot on about it tasting like hookah tobacco. I guess I just like that flavor because I have a lot of good memories associated with it. I can totally see how it would be off-putting to someone who doesn't.
The ending of “o” or “a” is dependent on the masculine or feminine nature of the word you use. For pronouns you change it depending on the gender of the person(s) you are describing. Also depending on which dialect you use, abuela/o is grandmother/father, ita/ito changes the word to mean little female/male which is likened to granny as in a littler version of the word. But dialect depending could literally mean small grandmother.
If you would adress someone that is gender fluid or is neither man or women (do to what ever reason)
What would you use instead of "a" or "o"?
@@LFHiden I know some Spanish speakers in the US (and to a much lesser extent Mexico) have started using "-e" as a gender neutral suffix
@@LFHiden you tell them to stop being a twit and look between their legs because it isnt that difficult to figure out and they should be ashamed of mutilating such a vibrant language.
(This is the opinion of every fluent spanish speaker i know, including those for whom it is a first language)
@@DH-xw6jp Thank You!
@@emmalucas4177 it's more and more common throughout spanish speaking countries! Please igore transphobes who insist otherwise. they are just using the laguage as an excuse to hate and spread willful ignorance
The original traditional coquito was made with real coconut milk and eggs, and the liquor is Pitoro (moon shine). My granpa used to make moonshine. Also, we would boil the spices in water, and when it cooled off, we added it to the milk. This recioe has changed so much throughout the years that it no longer resembles the original way. Enjoy!
I'm gonna have to try making some coquito again and using a Jamaican rum. I'm open to different rums. 🇵🇷🇵🇷🇵🇷
Puerto Rican’s are loving you, and probably the rest of the islanders from the Caribbean
Very cool video. Loved the rum trial on the base drink. I prepare mine, I guess the modern way, and a lot more coconut forward. 1 can evaporated milk, 1 can condensed milk, 1 can coconut milk, 1 can cream of coconut, 8oz Bacardi Coconut, 4oz cup Don Q, 2oz cup Brandy de Jerez, 2oz Diplomatico Reserva Exclusiva, 3 egg yolks (optional), and powdered spices to taste: cinnamon, nutmeg, ginger (2:1:1 approx ratio). Mix all ingredients in a bowl with an immersion blender (no heat necessary), strain, bottle with cinnamon sticks in. I may add more rum, depending on the expected crowd, haha.
Love how there were so many "this should be great! Oh God, it's bad...". I think that's my favorite part of your videos!
You really should take a BAC test at the end of each filming, just for curiosity sakes.
It ain't worth it if he ain't at least 0.2
That would be cool, but relatively accurate breathalyzers are expensive. Also, it could be seen as glorifying overconsumption of alcohol which I think is against RUclips’s guidelines
Patreon Perk!
Also an after-shoot chill session or directors discussion would be awesome
Nice Townsends reference. That's just some wholesome cooking
Feliz Navidad Greg! Greetings from a Boricua!
Igual aca
Really glad Kraken held up like I remember it from college. I was worried you may give me a reason to revisit it.
Just made this myself today, and I had one speedbump along the way: some of the coconut fat wouldn't emulsify into the drink. I tried it despite this, and the fat solidifies on top and is _NOT_ a good drinking experience. I remembered that egg yolks are an emulsifying agent, so I added two egg yolks in (in hindsight, only one is necessary) and that fixed the issue. As a result, all of the coconut oil is emulsified in, but it's also a _lot_ thicker and more custard-y, which i kinda like.
When you're making coquito for yourself, use whatever cheap rum ya got. When gifting coquito, use good PR rum
Wow, Greg. Thank you!! This was a very timely episode. I’ve been consumed by this very topic for the past couple weeks. My wife is of Puerto Rican descent (her mother is from PR), and she makes coquito every Christmas. I’ve gotten more interested in rums lately, and I’ve been gearing up for my own taste test using different styles. Here are my thoughts: while it’s typical now in PR to use either Don Q or Bacardi, I think that the drink has a history of being made with pitorro, which is basically a strong PR moonshine rum. I also think that pitorros can bring a lot more of the funk and flavor (as well as heat) that you seemed to like with the Appleton Estate. I think that rhum agricoles might be a perfect fit. My tasting is going to include Don Q gold, Neisson Blanc, Clement Blanc, Rum Fire, Wray & Nephew, Appleton 12 yr, Barrilito Santa Ana, and maybe a Clairin from Haiti. I’m also thinking that the best might be some combination of the above, maybe use Don Q as a base and add some of the funkier stuff without overwhelming the drink. Cheers!
How do we receive the results of your test?
Next to discover from the rum capital of the world (PR): Pitorro
If coquito is (not) eggnog, pitorro is (definitely) moonshine.
God speed.
Greg needs to make pitorro next for sure!
IT IS MOONSHINE....LOL
i bet just about every country on earth has their own version of moonshine
Since the year this video came out (2020, I think...?) I made the Coquito every year 2 times and I just finished the first batch of this year.
Thanks for bringing this into my life :D
You have know idea how fast i spazzed on the title big in Latin culture honestly great stuff Greg gracias 🇵🇷
I'm jamaican, and let me say this Appleton is the best rum on the planet. It goes with everything. Its very smooth and can be used in the kitchen with many dishes and drinks. Thanks for trying it! Next time try coconut ciroc you won't regret it! 😜
So fun to see him gradually get more drunk while reviewing the drinks.
Your show introduced me to conquitos and ever since they have become a Christmas tradition, thank you.
The reason the recipe always create a large batch is that it is always intended to be shared. Traditionally you would break it out for guests, or while visiting, and serve shots for everyone present. The owner of the bottle rarely is the one that drinks it.
at least in my family it is also a traditional Christmas time gift. And yes, the recipe can be very closely guarded family secrets
Use 3 cloves, then shows a close up with about 8 in the pot.
Definitely going to try and make some of it though.
Happy to see this holiday recipe as a Puerto Rican! Appreciate the rum science that I can share with grandma :D
Maybe it's just the grandma's I know, but rum science can, and according to them always should, be shared with grandma.
Great video!! I currently have 8 bottles of Coquito in my fridge, my uncle makes huge batches of it for the family.
It's awesome to see those of other cultures make their own version of Coquito.
🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷 Puerto rican pride!!!
I'll happily buy another bottle of Appleton rather than finish the jug of Kraken ;)
Kraken, in experience, is good for ribs, but that’s about it I think.
Maybe I'm just a plebian but it makes a nice rum and coke/cherry coke.
I thought i hated rum and coke, and by extension rum, turns out i just hate kraken, the bottle is sick tho.
@@kawbmxful I prefer to mix with 7up. I think it compliments the rum better than Coke. Coke seems to muddy it to me.
@@HeraldHealer it’s all a matter of preference. If that’s what you like then there’s nothing wrong with that.
Make your own vanilla extract. One bottle simple white rum or vodka. Get grade B vanilla beans (grade B are split and imperfect) put beans in one qt jar and pour rum over it and cover. Shake it like mad and let it sit for at least a week shaking daily. The more beans the better.
Using a bit of Smith and Cross gives it that bit of funk you want
I'm currently living in Australia and I was trying to introduce my Australiian husband to coquito. I'm not a fan of Bacardi and they don't sell DonQ here, so after trying every alcohol bottle we have, we end up with an Australian Port mix with a French Brandy. We did try the Jamaican spicy rum!! 😍
Back in 2010 we went to Belize for our honeymoon and fell in love with “Single Barrel Belizean Rum” can’t find it anymore in the US without paying $60 for a $12 dollar bottle.
But it was an amazing value.
Just made a batch last night, honestly found this video on the fly and I'm glad I did. This receipe is going into the book, it's so simple without none of the extra stuff. And I agree, Don Q Gold works so well with this receipe. Thank you for this demonstration!
have you considered doing an episode about Bioshock Infinite "Vigors?" beverages that give you super powers and they come in fancy bottles!
That would be great. Though I think at best he might get one fancy bottle off Etsy for the show - those bottles would not sell for cheap - though at least he has the US dollar and not the Australian dollar like myself and other Aussies
When I do my coquito, the only thing I heat up in any way is the star anise, cloves and cinnamon sticks in a cup of water. Once heated and reduced I think it does well to break down any potential clumsiness that could be caused by the coconut creme.
As for the rum of choice, I like the subtlety of Bacardi Gold. That said, I may have to try the Don Q Gold for the hell of it.
Enjoyed your video!
This was delicious but a little sweet for my liking. I altered the recipe a bit too lessen the sugar if anyone is interested.
12oz evap milk (368 grams)
7oz coco lopez (273grams)
5oz coconut milk (113 grams)
4 cinnamon sticks
3 cloves
2 star anise
1tsp vanilla
Grated nutmeg
11oz Rum (281 grams)
This is enough for a 32oz mason jar
Unsweetened coconut milk btw
My family been talking about making some of it before Christmas so this was interesting to see your spin on it.
My Mom uses Coco Lopez. You just made me smile.
I just made this and OMG this is amazing! I agree the Appleton's is much better. Thank you for sharing!
Interestingly enough I liked that one the least. I found the taste too overpowering and didn't mix right with the coquito. Although it is a good sipping rum imo.
Checking out some of your older videos. Love seeing you mention the Townsends... Another of my favorite channels.
Love coquito, so I love this video!! Interestingly enough, many Carribean countries have their own local creamy coconut holiday drink. Haiti has kremas (thicker, fresh coconuts, lots of sweetened condensed milk and lime zest). Expats make it with Barbancourt rhum, but it's traditionally made with clairin. Martinique has punch coco, that lies somewhere in between the Haitian and Puerto Rican recipes and includes ginger. Jamaica has rum cream (not strictly a holiday drink though). Sangster's a common store-bought one, but I have seen a homemade recipe made with heavy cream, coconut extract, and chocolate syrup. And the list goes on, so it can quickly turn into a whole Caribbean cruise of boozy holiday drinks
With all the Rum love of your show, I have never seen you use Mount Gay. Barbados makes some killer rum
Wepa!! Feliz Navidad from Puerto Rico! Really enjoyed the video!!
I'm so happy I found this! I hate Bacardi Rum in my Coquito. (From a Puerto Rican) I was going to try Kraken for the first time. Thank you for this!!
As a Puerto Rican 🇵🇷 I can honestly say that there’s more than one way to make a coquito 😁
Ps. I use coconut rum. It keeps the coconut 🥥 flavor and if you’re not careful, it’ll creep up on you 😵
Nice! I make a very simple version; 1 can of evaporated, condensed and coconut milk (not cream) tablespoon of honey and vanilla extract, 2 tablesooon of cinnamon and a pinch of nutmeg. Fill the can of condensed milk with don Q white while mixing and throw a shot or two of 151 and there you go....
As a lifelong Kraken fan, I'm sad it didn't work out in the drink. I was really hoping it would end up doing well. However Greg, if you can get your hands on a bottle of the Kraken limited run coffee rum, I think you would very much enjoy it. Thanks for another great episode man.
I’ve made 5 batches/3 different recipes so far this year. Nothing beats morning coffee with Coquito instead of cream. No need to cook. And replace 25% of the rum with brandy. And you really should let the mix mellow overnight with the alcohol.
Greg starts the episode telling you to stay tuned while he chooses his favorite but there's one glass suspiciously missing from the intro lineup (cause it stayed in his hand).
Love the vids. The fun presentation and great tasting notes got me interested, but the dive into drink history is what got me hooked. Thanks for helping me find new and delicious ways to get sloshed!
By amounts left in the glass by the end, Don Q Gold is the clear champion, Congrats Puerto Rico, there there Jamaican Funk, and leave the Kraken for the late evening when palates have been obliterated by intoxication. Abuelitas all over are always proud of Greg, and we are SOOO lucky to get his spin on the life here.👍🏼
Greg when is your Christmas album coming out!? After that performance at the end I've realized that's all I want for my Christmas
I'm making this for Christmas. Did Vegan version though and made my own coconut cream.
1200ml Coconut Milk (full fat) - Reduced by half
1200ml Oatly Barista Oatmilk - Added to Coconut cream mixture and further reduced until coasted the back of a spoon
4 tablespoons Dark Brown Sugar
4 cinnamon sticks
3 whole cloves
2 star anise
4 Allspice
5 ml vanilla extract
Came out great and my bottle of Appleton Estate arrive in the mail today.
1) don’t think I usually see coquito that dark, interesting
2) Sailor Jerry was my cheap rum choice to mix with sprite and just get trashed
3) I couldn’t agree more, Kraken is so unpleasant 😅
4) I can’t wait to try this for myself now!
Pro-tip - when you’re opening a can with thick contents that require scooping out, do this instead: use the can opener in the blade down orientation (not the side) and open both ends of the can. Then, you only need to remove one of the ends, and use the other end to push all the contents out.
"Add some nuttmeg"
Me: *Breaths heavily in 18th century cooking*
Kraken makes a good Dark & Stormy. I don’t see it working here either.
I’ll try this with Myers, I really enjoy it for cheap & funky Jamaican Rum. If not, I have Carta Blanca and Appleton at my disposal.
beautifully in focus bitters in this ep
Thanks for doing the Coquito! As a Puerto Rican, it's awesome that it is getting some love. Also, Don Q for the win!
The holiday music in the background is painful to those in retail.
At least it doesn't have lyrics.
@@walkercobb2808 yeah and at least it's not an actual Xmas song
It is undoubtedly your funnel, Greg; it manages to spill over the side. Perfect.
When he turned on his stove, I thought it was my PS4 😂
I've made Coquito with some Appleton Estate rum. The funkiness of the Jamaican style rums is indeed good with this recipe.
I should be writing a paper but I’m watching this instead.
it's better to watch this
Understandable
I have finals in an hour 😂
@@miguelluzardo2720 good luck!
Same
Making this on Christmas Eve. Local Total Wine only had the Don Q in a handle (frown) and I don't need nearly that much so I snagged Bacardí Gold.
Hell yeah this is my favorite drink during the holidays 🇵🇷 season’s greetings from a Puerto Rican :)
Okay so after making it I can say its delicious. We used Don Q silver and its excellent. We doubled the recipe added a little bit extra nutmeg and cinnamon I believe to the mix than this original recipe but its delicious. Only thing I can recommend is tripling to maybe quadrupling it because you don't get many servings from one go. So what I did was after making it and everything I then poured it into a pitcher with the rum (after ofc having it cool down). Even after doubling you don't get many servings so I'd say triple it or quadruple it. Other than that it's a great recipe. Very simple and very good. We're still experimenting with it to see what rum we like and so on.
Much respect for taking a dive into coquito. I would try every single one of these - except the last two since you don't seem to like them. In the island, we often refer to Don Q as a 'working man's" rum and Bacardi to be more "up class". There are other local brands that I would suggest such as El Barrilito (get the two star variety). As for the origins of coquito, I would submit to you the recipe from "Puerto Rican Cookery" (Valldejuli, C. A., May, 1983). A book often regarded as the best wedding gift ever! In her book, Valldejuli describes a much more rustic version of coquito where the meat of dry coconuts is shredded, and the milk extracted using rum. That's it!! Freshly extracted coconut milk and rum. No spices, no milk, no sugar. Love the channel. Saludo Boricua.
BACARDI is only good to wash dirty carburetors.
So happy to be from Jersey and to understand Parkway references!
Cape May county!
“Okay cool, it’s road tar...” Tasting notes reminiscent of Cursed Cocktails :)
I am from PR and appleton makes sense in that traditional coquito is sometimes prepared with pitorro (puerto rican moonshine) which is a pot still rum. I like to use Ron Barrilito which has some citric orangy notes. Thanks for doing this!
I did not know about the pitorro... super cool! I can’t get my hands on Barillito and it bums me out :(
@@howtodrink going back to PR during the holidays. Would be happy to bring you some.
First I love the channel and I’ve learned so much from these videos. Just a heads up, rhum barbancourt is actually pronounced barboncou. Would love to see your thought on this interesting drink I stumbled upon at this annual food expo in Brooklyn. Some guys mixed rhum barbancourt with Thai iced tea and it was delicious
I like how you can tell it's the end of the session before he even says it, I for one love tipsy Greg.
Should've done a wildcard with wild turkey 🦃
I semi-reccently had El Dorado 21yrs, and it was the best rum I've had so far. Also like Kraken, and would probably hold Plantation as my best-bang-for-the-buck rum. Will be nice to see how it shakes out.
El Dorado 21 is a beautiful sipping rum!
If you want "spice" go with something like Capt Morgan's rum but do NOT add spices to the coquito beside cinnamon.
I was thinking the spiced rums would be too much spice. Not adding spices to your mix and just using spiced rum should make it quicker and easier to make a big batch really quick though.
I just got a precious bottle of Coquito made by one of the engineers at my husband's work. I had it for the first time last year, and I fell in love with it, it's just amazing!
Awww yusss I needed this today 😍 thanks Greg 🥸
im from aguadilla and my mom during the holidays makes coquito all the time, its so good and i drink it way to much during the holidays
Yayyyyyy a townsends shoutout when can get a collab Greg?
I made a couple of bottles with Don Q. And now people are asking for more. The cloves and anis don't go in there. Only the cinnamon and nutmeg. Don't know why people add cloves and anis. That's gives a different flavor. The heat is just to get the milk to thicken a bit. When you use any barrel rum with that dark tint, it gives the drink a different twist, I used Don Q cristal, or Palo Viejo (my grandma favorite) or Ron Del Barrilito- all Puerto Rican local rums. I live in Miami but I am From Levittown, Puerto Rico. All Carribean island have a coconut holiday drink but Coquito just like Piña Colada are from Puerto Rico. Fun fact: Piña Colada was made by a bartender at the Carribe Hilton Hotel in the 60s. ✊🏾🇵🇷