Holiday in San Juan, Puerto Rican Coquito

This modern twist on the beloved Puerto Rican coquito blends the creamy comfort of coconut with the delicate richness of pistachio and the warmth of aged rum. Each sip of the coquito is silky and spiced, evoking the charm of Caribbean holiday gatherings with a touch of winter elegance. Garnished with crushed pistachios and a dusting of cinnamon, it’s both nostalgic and elevated — a tropical escape dressed in holiday sparkle.

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Holiday in San Juan

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• Author: Amnelis Cruz

Print Recipe

Description

Smooth, spiced, and garnished with pistachios and cinnamon, it’s a tropical holiday cocktail with elegant winter flair.

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Ingredients

Scale 1x2x3x

• 1 can (12 oz) evaporated milk
• 1 can (12 oz) sweetened condensed milk
• 1 can (15 oz) coconut cream
• 1½ cup of pistachio liqueur
• 1½ cup of aged rum
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ½ pistachio cream or ice cream
• Garnish rim of crunched pistachio and cinnamon
• Rosemary sprig

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Instructions

1. Add evaporated milk, condensed milk, coconut cream, pistachio liqueur, aged rum, cinnamon, vanilla extract, and pistachio cream (or ice cream) into a blender.
2. Blend until smooth and well combined.
3. Chill the mixture in the fridge for at least 1 hour.
4. Rim a glass with crushed pistachio and cinnamon.
5. Pour into the prepared glass and garnish with a rosemary sprig. (Serve cold, no ice.)

Thirsty for more? Try the rest of our winter cocktail recipes here!

Recipes by Amnelis Cruz, The Oaklander
Styling by Anna Franklin
Photography by Laura Petrilla

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