’Tis the season to begin prepping and planning festive sippers for any and all holiday gatherings. For imbibers unsure of which holiday drink to whip up at-home this season (or perhaps gift to a loved one or co-worker), look no further than the classic Puerto Rican holiday cocktail: Coquito, presented by Yun Fuentes — two-time James Beard Award semifinalist and co-owner/chef of Bolo, Philadelphia’s award-winning Latin American restaurant and rum bar.
See below for Fuentes’ recipe for a large-batch version of the sweet and spiced eggnog alternative, and for those based in the Philadelphia region — Bolo’s Coquito cocktail will be available for a limited-time beginning after Thanksgiving (November 27) running through Three Kings Day (January 6).
Coquito
Recipe courtesy of Chef Yun Fuentes at Bolo in Philadelphia, PA
Yields: 4 quarts
Ingredients:
- 1.5 cups Ron Del Barrilito Rum
- 1 cup Planetary Coconut Rum
- 2 cups spiced syrup **
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 4 cans (13.5 oz each) coconut milk
- 1 can (15 oz) Coco Lopez Coconut Cream
Instructions: Add all ingredients to immersion blender, and blend until smooth and well-combined. Add to airtight bottle and store in refrigerator. When ready to serve, pour 2 oz of Coquito into a sherry wine glass or coupe glass; garnish with star anise, grated nutmeg, and cinnamon stick.
** Spiced Syrup **
Recipe courtesy of Chef Yun Fuentes at Bolo in Philadelphia, PA
Yields: 1.5 quarts
Ingredients:
- 1 quart water
- 6 cinnamon sticks
- 5 star anise
- 1 tbsp allspice, whole
- 2 tsp spiced cloves, whole
- 1 quart granulated sugar
Instructions: Place water and spices in a 2 quart-sized sauce pan. Bring to a boil and cook for two minutes. Remove from heat, let sit for one hour (minimum), then strain. In a new sauce pot, create syrup by combining the spiced tea with the granulated sugar over low heat. Once dissolved and fully combined, let sit off heat until cool before use.
ABOUT BOLO:
Bolo, Philadelphia’s newest Latin American dining room & rum bar nestled in Rittenhouse Square, boasts an expansive menu of traditional and imaginative takes on Latin American and Caribbean cuisine. From acclaimed Chef Yun Fuentes, the bi-level, ultra-colorful restaurant and bar transports guests through food, beverage, design, and atmosphere to the islands of Cuba, Dominican Republic and more specifically Puerto Rico, home to Fuentes and grandfather Juan “Bolo” Fuentes of whom Bolo is inspired by and named after. In addition to the creative, expertly-curated dinner menu, Bolo boasts a full rum-focused bar program with a variety of classic and signature cocktails, craft beer, wine and more. Bolo is open for dinner service Monday through Thursday from 5pm – 10pm, Friday and Saturday from 5pm – 12am, and Sunday from 5pm – 9pm, with happy hour Monday through Friday from 5 – 7pm. Bolo is located at 2025 Sansom Street. For more information, visit www.bolophl.com or Instagram: @bolo_phl. 267-639-2741