Coquito (Puerto Rican Coconut Eggnog) The easiest way to describe coquito [pronounced "koh-kee-toh"] to those who aren't familiar with it, is to call it a "Puerto Rican eggnog." But to be honest, I don't care for eggnog, so even just writing that makes me want to run and hug my bottle of coquito and say "There, there now. I didn't mean it. You're so much better than that." Because it is so much better than that. If you like eggnog. Growing up, my mom would always whip up a few bottles of coquito just before Christmas. Because of the rum, this was *mostly* off-limits for my brother and me, but every year, my parents would pour each of us a tiny half-shotglass of it to taste. I remember being very short the first time I tried it; my memories of that moment are kind of hip-level and low to the ground. And knowing that there was a little bit of that usually-forbidden rum in there just made it all the more enticing! My personal adaptation, which I share with you below, was designed for ease. Like I said, I'm not a purist.
Strawberry Lemonade One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all. **Note: I like to microwave the lemons to release more of the juices, and microwaving the strawberries does the same sort of thing.
Watermelonade Recipe | Epicurious photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.