Prepare to be charmed by Greetings From Jalisco, a cocktail that tells a story as captivating as its flavor. This drink is the delightful result of a passionate affair between Mexican aged tequila and the Caribbean coquito. Both are alluring on their own, but together, they’ve created something truly extraordinary: a love child that is downright gorgeous.
Let’s break it down. The coquito, a rich and creamy Puerto Rican blend, is best described as coconut eggnog with a hint of Spanish rum’s sultry flair. But in this tale, Jaliscan tequila, with its golden depth and agave soul, swept the coquito off its feet. The tequila captured the coquito’s tres leches heart, and together, they eloped to create an innovative offspring.
This is a drink that embodies the best of both worlds, the creamy decadence of the coquito and the bold character of aged tequila. While the backstory is dramatic, the taste can be summed up in just one word:
Delicious!
Let’s Make Greetings From Jalisco
Combine the egg yolk and evaporated milk.
Cook the mixture in a double boiler over simmering water, stirring constantly for about 15-20 minutes until it thickens enough to coat the back of the spoon and reaches 160 degrees
Combine the egg mixture with all the remaining liquid ingredients and blend together briefly
Pour into glass containers and refrigerate overnight to give the flavors time to meld
Pour into a serving glass and garnish with freshly ground nutmeg (optional)
Greetings From Jalisco
Extra Anejo Tequila, Coconut Cream, Milk and Eggs
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 52 oz 1x
Ingredients
- 6 oz extra anejo tequila
- 12 fluid oz evaporated milk
- 2 large egg yolks – beaten
- 14 oz cream of coconut
- 14 oz sweetened condensed milk
- 1/2 cup water
- 1 tsp vanilla extract
- Ground nutmeg – garnish
Instructions
- Whisk together the evaporated milk and beaten egg yolks
- Cook in a double boiler over simmering water, stirring constantly until the mixture thickens and coats the back of a spoon and reaches a temperature of 160 degrees. About 15 minutes
- Pour into a blender, add cream of coconut, sweetened condensed milk, tequila, water and vanilla extract
- Blend on low speed about 30 seconds until combined
- Transfer to quart jars, seal and refrigerate overnight to give the flavors time to meld
- Shake before serving to ensure it remains homogenous
- Garnish with fresh grated nutmeg