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Coquito is a Puerto Rican version of Eggnog that is served during Navidad and Noche Buena! I've made it with my mom every holiday season ever since I've been tall enough to reach the counter. Normally, people use gold rum to mix their coquito, but my mother loves to use white rum to keep the drink looking white as snow.
Transfer 5 oz of peach puree to a mixing bowl. Add the lemon juice, Prosecco, simple syrup, and bitters. Carefully add Prosecco. Stir to combine. Pour the peach mixture into the popsicle molds. The flowers will float to the surface. Freeze and enjoy!
When it's cold outside, this hot whisky with citrus & spices is the perfect way to warm up. You only need some hot water and furthermore just look in your (boat) cabinets and give it a go.
The origin of the grog goes back to the 17th century. On long sea voyages beer or wine was added to the drinking water. After the English victory over Jamaica in 1655, the use of beer and wine was ousted by rum and sugar. When it was discovered that scurvy was caused by a vitamin deficiency, lemon juice was added. The result; "Grog!". However, we prefer whiskey instead of rum.
This time I have used the things I had on my boat: Whisky, a lemon, an orange and sugar. But you better go wild on this one and use for example cinnamon, ginger, clove or honey.That will spice up your drinks!
Prefer no alcohol, because you're still sailing!
Take a glass of tea with two teaspoons of honey dissolved in it, then add lemon zest, lemon juice and orange zest to it. Let it pull and enjoy!