December 2009

Editor’s Note: Food enthusiast Matthew Wexler, an NYC-based freelance writer and private chef at Good Commons, a boutique retreat center located in Plymouth, VT, joins us this week with this special report on a very unique holiday cocktail.

I am a seasonal drinker. If it’s 90 degrees and stifling outside, there is nothing more satisfying than a Hendrick’s gin and tonic. When the whether chills and the leaves crisp to burnt oranges and reds, that’s how I like to see my cocktail — in the form of a Manhattan on the rocks. So when Daisy Martinez tipped me off about the annual coquito competition and tasting at El Museo del Barrio this past weekend, I had my jingle bells on in a heartbeat. Never mind that this Puerto Rican holiday favorite was completely new to my drinking repertoire, I had a good feeling that both cocktail and culture would welcome me with open arms. For those unfamiliar with said cocktail, International Coquito Federation Founder and President, Debbie Quiñones, gave me the low-down:

“I was introduced to the drink by a family friend, and when she passed I was desperate for coquito. I started inviting family and friends over for Coquito parties, and with this inspiration and enthusiasm, we decided to form the International Coquito Federation and take it to another level.”

The Coquito competition blew up last year, when more than 700 thirsty tasters showed up at Museo del Barrio, and reportedly, attendees were so coo-coo for coquito that the police were called to keep things under control. So what is in this magical ambrosia that elicits such heartfelt madness?

According to Quiñones, a traditional coquito consists of condensed milk, evaporated milk, cinnamon, nutmeg, coconut cream and/or milk; eggs are optional. Oh, and “as much rum as you can possibly put into it without knocking somebody out.”