For Puerto Rican chef Yun Fuentes, Coquito is a must for the holidays. It's "always given as a gesture of gratitude for being able to spend some time together," he says. At his restaurant Bolo in Philadelphia, Fuentes makes his version of the holiday cocktail with the same homemade spice syrup used in his tembleque, a traditional Puerto Rican coconut pudding. And to boost the coconut and spices in the Coquito, he adds equal parts coconut rum with the aged rum. "Coconut rum provides an added toasted coconut flavor, which brings out the warming spices even further," he says. This recipe makes about 64 servings, more than enough to serve at a party and/or gift to loved ones. "We have played with the idea of turning [the coconut milk punch] into a cocktail at our rum bar, but I always end up giving it away to the tables. I can't help it, it’s the way it’s served in Puerto Rico," says Fuentes.