LyAnna Sanabria’s Coquito (halved)

• annokset: 750 liters

Ainekset

1 14-ounce cans coconut milk

1 14-ounce cans evaporated milk

1 14-ounce cans sweetened condensed milk

1/2 a 15-ounce can coconut cream

toasted spice coconut syrup (see Editor’s Note, use entire quantity made)

1/4 ounce Angostura bitters

large pinch of sea salt, preferably Himalayan (“no more than a teaspoon,” Sanabria says)

375-milliliter bottle rum, Don Q gold

Ohjeet

In a blender, combine the coconut milk, evaporated milk, sweetened condensed milk and coconut cream. Blend until frothy.

Pour the toasted spice coconut syrup into a separate container that is large enough to hold the final volume. (Sanabria suggests a mixing bowl or bulk container that holds 8 quarts, such as a Cambro.)

Pour the blended mixture into the container with the syrup, and whisk until incorporated. Add the Angostura bitters, salt and the spices reserved from the syrup, then stir to combine.

Cover and refrigerate overnight.

The next day, stir in the rum, and decant into six empty 750-milliliter rum bottles. Keeps, refrigerated, for 4 to 6 weeks.

To serve, pour 4 ounces into a glass (either stemmed or a rocks glass, but no ice). Garnish with grated nutmeg and/or cinnamon. For a little nip or a communal toast, serve in shot glasses.