Did you know that coquito actually means “little coconut” in Spanish? The traditional Christmas cocktail originated from Puerto Rico, and has a similar taste as eggnog. Here, learn how to make Fearless Restaurant Group restaurant Autograph Brasserie’s take on the bevvy—spiced rum and all.
Sato Coquito
1 1/2 oz Spiced Rum
1/2 oz Allspice Dram
1 1/2 oz coconut milk
3/4 oz dulce de coco leche
1/2 oz chai
1/2 oz pineapple juice
1 whole egg
1. Vigorously shake all ingredients together without ice. Add ice, shake to chill. Strain through mesh strainer into rocks glass and top with fresh grated nutmeg.
2. To make dulce de coco leche: submerge a can of sweetened condensed coconut milk in water and boil for four hours. Let cool before opening.
Photography by: Alexandra Tringali
