A boozy and sweet take on a Puerto Rican classic, Coquito.


  • 1 ounce Contradiction Rye Whiskey
  • ½ ounce Monkey Shoulder Scotch
  • ½ ounce Pierre Ferrand Cognac
  • ½ oz Smith and Cross Rum
  • ½ oz Cheerwine Holiday Punch reduction (boil down a 2 liter bottle to a volume of 1 quart)
  • 2 ounces Coquito mix (equal parts evaporated milk and condensed milk)


Combine all ingredients in a cocktail shaker with ice and shake to combine.

Strain over new crushed ice into a snifter or rocks glass.

Garnish with grated cinnamon stick and nutmeg.

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