About
This is my banana-forward twist on a Coquito, a creamy coconut cocktail from Puerto Rico, where nearly everyone has their own version. Banana folds naturally into the warm spice and rum base, adding a little extra depth without overpowering the classic profile. Freshly grinding your spices makes a noticeable difference here. This batch serves 4–5, scales easily, and keeps well in the fridge for months.Cheers y’all!
Ingredients
- 8 oz · 240 mlPuerto Rican rum
- 2 oz · 60 mlbanana liqueur
- 6 oz · 180 mlcoconut milk (from a can)
- 3 oz · 90 mlsweetened coconut cream (Coco López)
- 3 oz · 90 mlsweetened condensed milk
- ¼ tspground cinnamon
- ¼ tspground cloves
- ¼ tspground ginger
- ¼ tspground nutmeg
- 1 tsp · 5 mlvanilla extract
- pinch of salt
- cinnamon, to garnish
Method
- 1
Add all ingredients to a blender.
- 2
Blend briefly to combine.
- 3
Pour into a sealable container and store in the refrigerator.
- 4
To serve, pour into a rocks glass over large-format ice.
- 5
Garnish with freshly grated cinnamon and a banana leaf (optional).
anatomyofadrink.com/cocktails/banana-coquito