Coquito, also known by some as “Puerto Rican Eggnog” is the featured drink for Episode 40: Medieval Lunchables. I chose a version without eggs, which seems to be hotly debated. It was absolutely delicious so I am at peace with my choices. 🙂
1 (13.5 oz) can coconut milk
4 oz evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 ½-2 cups Dark Rum (I used Appleton Estate Reserve Jamaican. I saw recipes with both dark or white rum. I went with a gold rum to add more flavor and a bit of funk. Would not recommend a spiced rum. This can also easily be made virgin by omitting the rum altogether and adding some rum extract for that funk.)
Cinnamon sticks for garnish
In a blender, add all the ingredients. Blend on high until mixture is well combined, 1-2 minutes.
Strain if desired, and then transfer to a pitcher or glass bottles and chill for at least 4 hours, or until you are ready to serve. Shake or stir before serving.
Welcome to Episode 39: He was a ROGUE Scholar (Saint Vincent of Saragossa), Melissa fills us in with a brief history of the use of wine in cocktails. Aimee tells us about the life and legacy of Saint Vincent of Saragossa, the patron saint of wine, and how he was hardcore AF. Kate debuts her new segment where she talks to us about some exciting recipes from years past.
Sbagliato means “messed up” or “mistaken” in Italian. While the exact origins of this Negroni variation are unknown, the story is that this was simply a mistake by a bartender when they added sparkling wine instead of gin.
1 oz. Campari
1 oz. Sweet Vermouth
1 oz. Sparkling Wine of your choice
Add Campari and Sweet Vermouth to a glass with ice. Top with sparkling wine. That’s it!