The Whitecap is tiki historian Jeff “Beachbum” Berry’s foray into holiday drinks, expertly blending seasonal spices with tropical flavors.
This recipe calls for whole cloves in the glass, like many hot cocktails. However, since the Whitecap is foamy and opaque, it’s not as easy to see the cloves as it is in, say, a Hot Toddy. We recommend that you let your drinker know about those cloves, so that they don’t accidentally slurp one up as the mug empties.
- 1 part Overproof aged rum
- ½ part Dark rum or Aged rum or Demerara rum
- ¼ part Light rum
- 8 parts Milk
- ¾ part Cream of coconut
- 3 whole Clove
- 1 pinch Cinnamon
Begin by bringing the milk just to boil.
Place the cream of coconut, rums, and cloves into a large heatproof mug or glass. Add the heated milk and stir. Top with a pinch of ground cinnamon, and garnish with a cinnamon stick.
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- Intoxica! by Jeff “Beachbum” Berry