Crème d'Irie

Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 1

According to Diane Corcoran, beverage director at Three Dots and a Dash, a tiki-centric bar in Chicago, "This holiday cocktail is based on a classic milk punch recipe—it's rich and creamy with warming spices. It gets a tiki twist here with the addition of coconut puree and two different types of rum." This drink can be made using a blender, or simply shaken with crushed ice, as it is shown here.


  • 1 oz. (30 ml) Appleton Estate Special Reserve rum
  • 1 oz. (30 ml) Duquesne Rhum Agricole Elevé Sous Bois
  • 2 oz. (60 ml) half-and-half
  • 3/4 oz. (20 ml) coconut puree, such as Ponthier or Boiron
  • 3/4 oz. (20 ml) simple syrup
  • 1/4 oz. (7 ml) Lustau East India sherry
  • Freshly grated cinnamon, to taste, plus more for garnish
  • Freshly grated nutmeg, to taste, plus more for garnish
  • Cinnamon stick, for garnish


If using a blender, add both rums, the half-and-half, coconut puree, simple syrup, sherry and cinnamon and nutmeg to taste to the blender. Add 1 cup crushed ice and blend for 5 seconds on high speed.

If using a cocktail shaker, combine the same ingredients in a cocktail shaker and shake vigorously until frothy, about 15 seconds.

Pour into a highball glass and top with more crushed ice. Garnish with more grated nutmeg and cinnamon and a cinnamon stick and serve immediately. Makes 1 drink.

Diane Corcoran, beverage director, Three Dots and a Dash, Chicago, IL