The Story Behind The Coquito Ho Ho

While Shannon Ponche would argue that Coquito needs no improving, there’s nothing wrong with shaking things up here and there.

The Coquito Ho Ho is a nod to the classic, swapping out the traditional rum base with a blend of tequila reposado, oloroso sherry, amaro, and coconut liqueur. Ponche says the addition of sherry and amaro provide the cocktail with a robust nutty spice that makes it unique. The classic coconut flavor comes from a rich mixture of coconut milk and Coco Lopez, with the luscious mouthfeel coming from the addition of a whole egg. Rounded out with cinnamon syrup, the cocktail is nuanced and layered, marked by notes of baking spices and whispers of herb.

Ingredients

1 ½ ounces tequila reposado
1 ounce oloroso sherry
¼ ounce amaro (Ponche likes Braulio)
¼ ounce Clement Mahina Coconut Rhum Liqueur
¾ ounce coconut milk
¼ ounce Coco Lopez
½ ounce cinnamon syrup
1 egg
Garnish: fresh nutmeg

Directions

Add all ingredients to a shaker tin with ice and shake vigorously for 30 seconds.
Strain into a Tom and Jerry mug or a small rocks glass.
Garnish with freshly grated nutmeg.