It is possible that, if you have not been living in a cave, know who Benito Antonio Martínez Ocasio is, better known as Bad Bunny. The Puerto Rican artist has devastated the ticket offices with the sale of tickets for the European concerts of the tour of his eighth study album I had to throw more photos (So much that their dates in Spain have gone from three to 12 due to high demand). A tribute to the Caribbean rhythms that combines traditional rhythms such as full with reggaeton, sauce, Dembow And many winks to Puerto Rican culture, which embraces with pride.
The visible, defends and represents from its participation in different social movements -together with other musicians such as Resident, Wisin, Ricky Martin or Daddy Yankee-, Videoclips turned into complaint documentaries in the blackout to the recent Gala Met, in which he wore a version of the Prada de la Pava firm, the traditional jíbaro hat associated with the Democratic Popular Party zoot suit of Latin Afro -descendants.
One of the songs, with more than 155 million reproductions accumulated only in Spotify and YouTube, is Coconut pitorro -Ispired in the six Jíbaro, a genus of Puerto Rican folklore- whose chorus starts like this:
“It’s twelve and four and I’m already very crazy, crying and drinking coconut pitorro. That brought me grandfather pa’ That will hesitate, no pa’ that for a leather at 12 he will cry “
As happened with the Moscow Mule -who dedicated a song in A summer without you-, fans went crazy, the networks pointed to the trend and drinks based on white rum, cream or coconut condensed milk, cinnamon and other ingredients appeared as mushrooms. But the Puerto Rican community said it high and of course: the Chayote looked; that e’ A coquito, not a pitorro.
The Pitorro or Ron Cañita “has its origin in hiding, since it was made in homemade wiring in the mountains and then healed with a mixture of different fruits: in the times of my grandparents, people could cure it even with meat,” Tina Hernández, Puerto Rican based in Barcelona for eight years. This cure can – and usually make a bottle with the pitorro and the ingredient chosen underground, in the backyard of the house, for an indeterminate time that only decides the family custom.
“Originally it was a mixture of several apples -type fruits, plums, raisins, cherries … all together, even sweeteners such as honey,” but then they were separated by flavors and began to make them with more tropical fruits. Among others, today you can get Pitorro de Parcha -Granadillo-, of coffee, almonds, Tamarindo and the famous coconut pitorro of Bad Bunny. “It is still a clandestine business, although you can also get commercial versions -with patent and taxes (taxes)- Local people will always prefer what is prepared at home; And this has made it a symbol of resistance, ”says Hernández.
Apparently not only like the locals: Bad Bunny gave it to the nbc presenter Jimmy Fallon in a recent interview. When the comedian seemed “fantastic” and “delicious”, Martínez Ocasio responded with a smiling “Ten cuidaoJimmy, ten cuidao”It is not for less, since the homemade versions of this drink can reach – and overcome – the 50 degrees.
“The coquito is delicious, but this is another level,” warns the bad rabbit to Fallon, while public voices claimed “I want one.” “The pitorro and the coquito are two different things; the first can be compared to the moonshine -Whisky distilled illegally-gringo and the other to egg -nong (punch), ”says Hernández.
In this creamy, traditional drink in Puerto Rico during the Christmas holidays, the white rum cannot be missing -although Tina prefers it with the golden version -, coconut milk, coconut cream, condensed milk and evaporated milk with cinnamon and other spices (the Mexican rompope and the Chilean tail or cool would go in a similar line). In Puerto Rico “there are people who change the rum for Pitorro, and that is delicatessen”, Zanja our advisor. We prepare the Larousse cooking version, a little less sweet and with alternatives in case we do not have coconut cream.
Coquito puertorriqueño
Time: 15 minute
Difficulty: Less than get tickets for you should throw more World Tour photos
Ingredients
For approximately 1.5 liters of coquito
For the coquito
- 300 ml of coconut cream (if you can’t find all coconut milk)
- 300 ml of coconut milk
- Between 150 and 250 ml of condensed milk (depending on how sweet you want)
- 400 ml of evaporated milk
- Between 400 and 500 ml of white, gold or pitorro rum
- 1 teaspoon of cinnamon powder (and a little more to decorate)
- 1/4 teaspoon of starry anise powder
- 1/2 teaspoon of nutmeg powder
- 1 teaspoon vanilla extract (or half -pod seeds)
To decorate
- Optional: 2 tablespoons of coconut in roasted scales to decorate
Instructions
Crush all ingredients except the rum until it is homogeneous.
Add the rum, move to a bottle and leave in the fridge overnight.
Stir well and serve very cold -if you want; with ice- decorated with more cinnamon and roasted coconut in scales (optional).
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