Okay, so the other day I got this wild idea to try making some Puerto Rican drinks. I’d heard so much about the awesome flavors and the cool mix of stuff they use, and I was like, “Why not give it a shot?” Plus, I’d seen some stuff online about how drinks like the Piña Colada are super famous, and then there are others like Chichaíto that I’d never even heard of.
I started with the most well-known one, the Piña Colada, I just gathered some pineapple juice, coconut cream, and white rum. I tossed them into a blender with some ice, and hit the button. The whole kitchen started smelling like a tropical beach, it was amazing! After a few seconds, I poured it into a glass, stuck a pineapple wedge on the rim, and took a sip. Oh man, it was like a mini-vacation in a glass. Creamy, sweet, and just the right amount of boozy.
Next up, I wanted to try something less known, so I went for Chichaíto. This one’s more of a shot than a cocktail. I mixed anisette, which is a licorice-flavored liqueur, with white rum. I found a recipe that said to use a 1:1 ratio, so I did just that. Poured it into a shot glass, and down the hatch it went. It was strong, with a really distinct licorice kick. Definitely woke me up!
Then there was this drink called Coquito that I saw was a big deal during the holidays in Puerto Rico. It sounded kind of like eggnog but with a tropical twist. I got some evaporated milk, condensed milk, coconut cream, white rum, and a bunch of spices like cinnamon, nutmeg, and vanilla. I mixed it all up, let it chill in the fridge for a few hours, and then tried it. It was rich, creamy, and the spices gave it this warm, cozy vibe. I can totally see why people love it during the holidays.
- Piña Colada: Pineapple juice, coconut cream, white rum, ice.
- Chichaíto: Anisette, white rum.
- Coquito: Evaporated milk, condensed milk, coconut cream, white rum, cinnamon, nutmeg, vanilla.
Here’s what I used, in a nutshell:
I also did some reading about the ingredients they use a lot in Puerto Rican cooking and drinks. Apparently, garlic, onions, and peppers are big, and they use spice blends like Adobo and Sazón. There’s also this stuff called Sofrito, which is like a base for a lot of their dishes. I didn’t use these in the drinks, but it made me curious to try cooking some Puerto Rican food next.
All in all, it was a fun little adventure trying to make these drinks. I messed up a few times, sure, but it was worth it. Now I’ve got a few new favorites to add to my list, and I’m definitely going to try making them again for friends. Who knows, maybe I’ll even get good enough to start a little Puerto Rican-themed party!
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