Holiday Cocktail Crafting Virtual Event

Please join EWB-BPC on Friday, December 11th at 7 PM at this link to learn how to craft some festive cocktails ahead of the holiday season! Two of our members will teach us how to make coquito, a Puerto Rican coconut “eggnog” drink, and a Rum Manhattan, a warm, spirit-forward classic perfect for winter nights. Both of these recipes involve rum, so consider supporting local business and purchasing your spirits from Bully Boy Distillers. Here is what you will need to follow along:

Gear:
– Blender
– Cocktail shaker tins
– Measuring spoons/cups or cocktail jigger
– Glasses for serving

Coquito Ingredients:
– 1 cup of coconut water, or coconut milk if you want it to be extra rich
– (1) 13.5 oz can (or 1.5 cups) cream of coconut
– (1) 14 oz can of sweetened condensed milk
– (1) 12 oz can of evaporated milk
– 1.5 tsp of ground cinnamon (or 3 cinnamon sticks if doing the optional prep)
– 0.5 tsp of ground nutmeg
– White, aged, or spiced rum to taste (can also be enjoyed without the alcohol)
– Ice
– Optional, but recommended prep: steep cinnamon and nutmeg in hot coconut water for 15 mins prior to the cocktail hour

Rum Manhattan Ingredients:
– 2 oz (0.25 cup) aged or spiced rum, or rye whiskey if you prefer
– 1 oz (2 tablespoons) sweet vermouth
– 2 dashes angostura bitters, or experiment with other bitters if you have them!
– Red maraschino cherries, highly recommend Luxardom brand
– Ice