Oswald Rivera

Author | Warrior | Teacher

Category: cocktails and rum drinks

Apple Brandy

This recipe comes from a dear friend, Felix, from the South Bronx. It’s home-made apple brandy. How Felix, from the environs of the Bronx, got hold of this recipe, I have no idea. My research indicates that apple brandy was quite popular in Colonial America where, of course, apples were prevalent.… Read more...

Coquito, A Puerto Rican Holiday Drink

Coquito is what my folks called Puerto Rican moonshine. And they were not too far off the mark. Coquito is a made at home in the traditional way, mainly for special gatherings. Some people liken coquito to potent homemade eggnog. And it can be very strong, or very mild, depending on how much rum you put into it.… Read more...

Winter Drinks for the Holidays

The thermometer dips, Christmas decorations abound, and gift-shopping is the norm. It’s that time of year again. Winter and the holidays are upon us. It’s also a time for warming drinks. Eggnog is the old standby; and in my culture we have coquito.… Read more...

Coquito , A Puerto Rican Holiday Drink

A Puerto Rican Holiday Drink similar to Eggnog, or egg nog.
Available in my book: Page 255. http://www.amazon.com/Puerto-Rican-Cuisine-America-Nuyorican/dp/1568582447

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Rum: The Summer Cocktail

When one thinks of summer cocktails, what comes to mind are the usual standbys: gin and tonic, or a a tom collins or, in you’re down south, a mint julip. Or else you think of all those sticky-sweet frozen drinks with little umbrellas sticking out of them.… Read more...

Rum Punch

Prior to the American revolution, the drink of choice in the colonies was rum. It fueled the American heart. It’s estimated that the colonists downed 3 3/4 gallons per head per year, and this includes women and children. At his inaugural in 1789, George Washington, the first President of the United States, had a barrel of Barbados rum served at the function.… Read more...

Mulsum – The Great Aperitif of Olden Times

As noted in an earlier blog, I have always been fascinated by ancient Roman cooking. My second cookbook, The Pharaoh’s Feast (Thunder’s Mouth Press) has a whole chapter on this. Roman meals, especially at the time of the Empire, were sumptuous productions for the upper classes.
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