Return to the islands or dream of a future visit with a Puerto Rican cocktail in hand. These popular and beloved cocktails, some so popular they reach every corner of the globe, all started in Puerto Rico. Opt for a creamy coquito to celebrate the holidays or cool off with a classic piña colada in the sun. Break out your shaker and swim through this gorgeous lineup of drinks.
Everyone knows the name piña colada, but you may not know that you can trace its roots right to Puerto Rico. The first goes as far back as the 1800s when a captain wanted to raise the morale of his crew. And he wasn't wrong. The piña colada certainly does that.
Kick up the nuttiness in the coconut piña colada with the addition of amaretto, a flavorful and popular almond liqueur. The roots of this riff aren't as clear cut as the classic colada, but sometimes a mystery adds to the allure.
- 1½ ounces amaretto
- 1 ounce silver rum
- 2 ounces pineapple juice
- 1 ounce coconut milk
- ¾ ounce cream of coconut
- ¼ ounce freshly squeezed lime juice
- Pineapple wedge and mint sprig for garnish
- In a cocktail shaker, add ice, amaretto, silver rum, pineapple juice, coconut milk, cream of coconut, and lime juice.
- Shake to chill.
- Strain into a hurricane glass over fresh ice.
- Garnish with a pineapple wedge and mint sprig.
You can think of coquito, Spanish for "little coconut," as the perfect Christmas drink. This Puerto Rican original is popular around the holidays and is a sibling to classic eggnog - except that this cocktail doesn't use eggs at all. Just lots and lots of coconut. This recipe makes approximately eight servings. You can keep the coquito in an airtight container in the fridge for up to a month. And no, you do not blend it with ice.
- 14 ounces sweetened, condensed milk
- 12 ounces coconut milk
- 8 ounces cream of coconut
- 4 ounces evaporated milk
- 12 ounces white rum
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Ground nutmeg and cinnamon stick for garnish
- In a blender, add condensed milk, coconut milk, cream of coconut, evaporated milk, white rum, cinnamon, and nutmeg.
- Blend mix at a high speed.
- Pour into a resealable bottle and close securely. Shake.
- Refrigerate for at least one hour, preferably overnight.
- Before serving in a rocks glass, shake well.
- Garnish with ground nutmeg and a cinnamon stick.
While technically a shot and not a cocktail, it's still an important Puerto Rican recipe that's deserving of a place on this list. And in your hand. Bottoms up!
- ¾ ounce anisette liqueur
- ¾ ounce white rum
- In a cocktail shaker, add ice, anisette liqueur, and white rum.
- Shake to chill.
- Strain into a shot glass.
A simple mixed drink, nothing more than spiced rum and cherry cola, is a popular choice for people at Puerto Rican bars. Who knew it was so easy to taste the Islands?
- 1½ ounces spiced rum
- Cherry cola to top off
- Cherry for garnish
- In a rocks glass, add ice and spiced rum.
- Top off with cherry cola.
- Garnish with a cherry.
Take a Trip With Puerto Rican Cocktails
No need to rummage for luggage or make a list of what you'll need to pack. The only thing you need to transport you is a cocktail shaker and a handful of ingredients. Now that's the cheapest flight you'll ever book.