Miami gets a bad rap during the holiday season, from the uninitiated, at least. There’s no snow, we have to truck our spruces and firs down from the Carolinas and “bubbe” maybe should have retired that flickering electric menorah in 1989. The wise Biscayne Tippler, however, embraces life at the crossroads of the hemisphere – from pink flamingos on Santa’s sleigh to glasses of sorrel and spiced rum around the palm tree.
Here’s to raising a goodbye glass to 2020 and toasting a better New Year!
LA PLACITA COQUITO
When Saint Nick comes to South Florida along with his jocular colleagues los tres reyes magos (the three kings, or wise men), they bring good cheer, gifts for children and, for grown-ups, little coconuts. That’s the literal translation of “coquito,” the creamy Caribbean answer to eggnog. The first sip is enough to generate considerable goodwill and seasonal cheer.
General manager Carlos Alvarez (L) with chef José Mendín (R) showing off their signature coquito at La Placita restaurant.
Chef José Mendín and his general manager Carlos Alvarez sell bottles of coquito for $25 a pop at La Placita at 6789 Biscayne Blvd., and during the holiday season, it’s best to call ahead to order.
“We love coquito because it tastes like Puerto Rico,” Alvarez said, who added that every family makes their own recipe. “I will always remember the full body flavor of the cinnamon, coconut and rum that warms my heart every Christmas.”
INGREDIENTS
• 6 ounces white rum
• 6 ounces cognac
• 12 ounces Coco López
• 10 ounces evaporated milk
• 1 tablespoon bourbon vanilla
• 1 tablespoon ground cinnamon
• Nutmeg, fresh grated or ground
METHOD
• Mix first six ingredients well, bottle and refrigerate.
• Sprinkle freshly grated or ground nutmeg over poured glass to finish when serving.
SORREL PUNCH
From islands closer to the equator comes the seasonal flavor of sorrel, which lends a tart and festive splash of crimson to any drink. Think, perhaps, of cranberry sauce with a kick. Along Miami’s bayfront neighborhoods, Caribbean markets carry sorrel teabags or even whole dried buds (sometimes labeled “roselle hibiscus”) ready for steeping – the longer, the better. Here’s one sorrel punch preparation for celebrating the season with a few (socially distanced) friends.
Sorrel Punch
INGREDIENTS
• 1/2 pound ginger, peeled and mashed
• 1/2 teaspoon ground cinnamon
• 4 whole allspice berries
• 2 whole cloves
• 2 quarts water
• 1 1/2 – 2 pounds sorrel buds
• 1 1/2 pounds brown sugar
• 1 1/2 cups dark rum
• 1 1/2 cups red wine
METHOD
• Place spices in a saucepan with 2 quarts water; bring to a boil for 5 – 7 minutes.
• Turn off the heat, immediately add sorrel buds and allow to steep for at least 4 hours, but preferably in the fridge overnight, or even over a long weekend.
• Strain out solids, mix in brown sugar until fully dissolved, then add rum and wine.
• Serve chilled in a punch glass with an orange twist, or in a tall glass over ice with soda.
VICKY 36
Finally, if we could have one wish for the season, it might be for the new Inter Miami CF soccer club to rise a bit in the standings for 2021. Until then, it seems only right to toast team owner David Beckham with his posh wife’s favorite holiday cocktail, the Vicky 36, named in her honor.
VICKY 36
INGREDIENTS
• 1 1/2 ounces Don Julio Blanco Tequila
• 1/2 teaspoon lime sherbet
• 1/2 teaspoon dry apple cider reduction
• Soda
• Edible flowers, optional
METHOD
• Shake tequila, sherbet and apple cider reduction with ice; strain into a coupe glass and top with soda and edible flowers.