'Coquito' Magic from the $10M Cocktail Creator!

Looking for the perfect holiday drink? Meet Coquito, Puerto Rico’s creamy, coconut-infused answer to eggnog—and the recipe comes straight from Nick Mautone, the mixology mastermind behind the $10 million Honey Deuce cocktail at the U.S. Open.

When asked what makes the Coquito so special, Nick said, “You almost can’t screw it up. It’s rich, indulgent, and full of those sweet holiday spices that make everything feel festive.”

Nick’s take on Coquito skips the evaporated milk for more coconut richness, blending coconut milk, sweetened condensed milk, dark rum, and a dash of warm spices.

Shake it up in a cocktail shaker, serve it chilled, and garnish with nutmeg or a cinnamon stick for the perfect holiday toast. Whether you sip it in a martini glass or over ice, it’s a little taste of the tropics with a festive twist.

This recipe is easy-peasy, even for the directionally challenged (yes, I’ve been known to rescue instructions from the trash one too many times). So grab a shaker, channel your inner Tom Cruise, and toast to the holiday season!

Here’s Nick Mautone’s Holiday Coquito Recipe!

 

Holiday Coquito By Nick Mautone

Coquito is an eggnog-like alcoholic beverage, but without eggs! A traditional Puerto Rican holiday drink it is creamy, decadent and filled with sweet spices like cinnamon, clove, nutmeg, allspice and ginger.  The key ingredients are coconut milk or cream of coconut and condensed milk. Many home recipes include evaporated milk, I skip that in favor of more coconut milk and its exotic flavor.  If you want to go completely dairy free (I often do!) there is sweetened condensed coconut milk available online and in specialty markets, or use coconut cream instead of condensed milk – just be sure to mix it well.

2 oz coconut milk

1 ½ oz Dark rum

1 oz sweetened condensed milk

Generous Dash of apple or pumpkin pie spice or your favorite blend of sweet spices like cinnamon, clove, nutmeg, allspice and ginger

 

Garnish: Grated Nutmeg and/or Cinnamon Sticks and/or Coconut 

 

Glassware: Shot Glass, Martini up or Rocks glass over ice

 

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously, strain into preferred glass or rocks glass filled with ice.  Garnish

 

 

Pro tip 1

Adding a dash of another brown spirit such as bourbon, brandy or a sweet sherry will add a real depth of flavor and complexity.

 

Pro tip 2

Multiply this recipe by 10 or more and stash in the fridge. It will last a week or so, ready for all your holiday entertainment.

 

Pro tip 3

Add a tablespoon of pumpkin purée to the recipe for a very decadent pumpkin pie “nog”

 

Pro tip 4

Add a tablespoon of apple butter to the recipe for a very decadent apple pie “nog”

 

Pro tip 5

Add a ½ ounce of peppermint schnapps or white crème de menthe to the original recipe for a very decadent peppermint bark like version.

 

Enjoy this podcast of my warm conversation with childhood neighbor and cocktail star Nick Mautone live on The Debbie Nigro Show.