This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Ghetto Gastro's Coquito


For the egg yolk base:
  • 250 grams egg, yolks
  • 270 grams elderflower cordial
  • 100 grams water, filtered
  • 300 grams cognac, such as Martell Blue Swift
For the drink:
  • 625 grams egg yolk base
  • 87.5 grams water, filtered
  • gram coconut water
  • 175 grams coconut milk
  • 175 grams coconut cream


Serves: 10 servings


For the egg yolk base: Over a double boiler, gently whisk the egg yolks, elderflower cordial, filtered water and Cognac until it reaches 70°C (158°F). Once cooked, chill the base until completely cool.

To make the drink: Mix everything with a whisk until smooth. Adjust with more Cognac if needed. Strain the mix through a fine chinois. Keep cold and serve.