Episode 112: Coquito for the People, with Giuseppe González

Giuseppe González built his bartending reputation at bars including Flatiron Lounge, Clover Club, PKNY, and Suffolk Arms. Now working in Las Vegas, he’s made it his mission every December to share his love of coquito, a spiced rum-and-coconut drink from Puerto Rico that’s essential for celebrating the holidays. For this episode, González talks with us about coquito’s history and shares his recipe (below) and tips for making a batch to share with friends and family.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.  Coquito TradicionalMakes about 5 ½ liters60 oz. / 5 cans evaporated milk60 oz. / 4 cans cream of coconut (such as Coco Lopez)2 Tbsp. good-quality vanilla extract6 long cinnamon sticks (preferably Mexican cinnamon)3 Tbsp. ground nutmeg4 whole star anise6 whole cloves2 liters aged Puerto Rican rumAdd all of the ingredients, except the rum, to a large pot and bring to a boil, stirring to combine. Immediately remove from the heat and let cool to room temperature. Add the rum and stir, then strain out the solids, saving the cinnamon sticks and discarding the rest. Using an immersion blender (or a blender, working in batches), blend for at least 90 seconds. Bottle for use or for gifting, adding a cinnamon stick to each bottle. Keep refrigerated. To serve, pour chilled into a small cup or glass (or add to coffee), and grate fresh nutmeg or cinnamon on top, if desired.