Coquito Ho Ho

Shannon Ponche, Leyenda | Brooklyn, NY

In her update on Puerto Rican coquito, Shannon Ponche of Brooklyn’s Leyenda opts for a base of reposado tequila, which gets winterized by the additions of nutty oloroso sherry, spiced Braulio and cinnamon syrup.


Serving: 1

  • 1 1/2 ounces reposado tequila, preferably Espolon
  • 1 ounce oloroso sherry
  • 1 ounce coconut milk
  • 1/2 ounce Coco Lopez
  • 1/4 ounce Braulio
  • 1/2 ounce coconut rum liqueur, preferably Kalani
  • 1/4 ounce cinnamon syrup (see Editor's Note)
  • 1 whole egg

Garnish: grated nutmeg

  1. Combine all ingredients in a mixing tin and dry shake without ice.
  2. Add ice and shake again.
  3. Strain into a mug.
  4. Garnish with grated nutmeg.
Editor's Note

Cinnamon Syrup:
1 cup simple syrup (1:1, sugar: water)
7 grams cinnamon (about 2 cinnamon sticks)

Combine ingredients in a saucepan over heat until boiling. Remove from heat and let sit for 12 hours before straining and storing in a sealable container.

Tagged: coquito