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Baileys Coquito Cocktail

Baileys
Author: Ashifa Bano
Two glasses of yellow lassi topped with foam and saffron, with gujiya pastries and bowls of colored powder on a dark surface.
Ingredients
Method

A winter special cocktail for dessert lovers, the coquito gets a delicious twist with the use of Irish cream liqueur. Easily adaptable to make in a large batch or single servings, adding a pinch of cinnamon to finish the drink elevates its sweet notes without overwhelming its primary flavour notes. 

What you’ll need

Ingredients

Serves:
1
  • Baileys Original Irish Cream Liqueur (or any Irish cream liqueur of choice)
    45ml
  • Captain Morgan’s Parrot Bay Coconut (or any rum of choice)
    5ml
  • Ice cubes

Method

  1. Step 1

    Build the cocktail by gently pouring the ingredients into an ice-filled Rocks glass.

  2. Step 2

    Stir gently to combine and serve.

Tips & Suggestions

  • To add a mocha-like twist, add espresso or coffee liqueur to the cocktail and keep refrigerated for 24 hours for smoother flavour.

  • A high-speed blender should be used to achieve silky-smooth texture with a frothy top.

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FAQs

The blended cocktail can be stored in the refrigerator for up to 5 days; shaking or mixing the ingredients before consumption is advisable.

To make the alcohol-free version of the coquito, skip the rum and Irish liqueur. Instead, use double cream and espresso.

Yes, coconut cream or coconut milk is a good option for preparing both, alcoholic and non-alcoholic variations of the cocktail and give it a tropical profile.

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