El Fogón de Frakie

Pitorro (also known as Ron Cañita or Lágrima de Mangle) is the authentic Puerto Rican ‘moonshine.’ It was born out of ingenuity and resistance in the mangroves of Loíza and the central mountains. During the Prohibition era, locals distilled it secretly to avoid the authorities. Unlike commercial rum, Pitorro is ‘cured’ for months with fruits and spices—sometimes even buried underground or hidden in dark corners—to create a smooth, potent, and flavored spirit.»   Is it legal?

«Traditionally, Pitorro is clandestine (moonshine) and illegal to produce at home. However, in recent years, local artisanal distilleries have started producing legal, tax-paid versions that you can find in stores. Look for brands like Pitorro Coquí or Destilería Cruz. But let’s be honest: the ‘real’ holiday experience usually involves a bottle shared privately among friends!»

   

Chichaíto Vs. Pitorro

 

Feature	Chichaíto	Pitorro
Legal Status	100% Legal. Found in every local bar.	Traditional/Clandestine. Homemade moonshine.
The Base	Commercial White Rum (like Don Q).	Artisanal distilled cane spirit.
The Flavor	Anisette is the star. Herbal and sweet.	Fruit-infused. Cured with coconut, passion fruit, or nutella.
When to drink	Any night out or Chinchorreo.	Primarily during the Christmas Season.

  Ingredients:  

• 1 bottle (750ml) Puerto Rican White Rum (Don Q Cristal)
• 1 can (15 oz) Coconut Cream (Coco López is the island standard)
• 1 cup Shredded Coconut (sweetened)
• 2 Cinnamon Sticks
• 1 tsp Vanilla Extract
• ½ cup of Coconut Water (if you want to lower the alcohol percentage slightly, optional)

  Methods:  

1. The Mix: In a large, clean glass jar or bottle, combine the coconut cream, shredded coconut, vanilla, and cinnamon sticks.
2. The Spirit: Pour the entire bottle of Don Q Cristal into the jar.
3. The Seal: Close the jar tightly. Give it a vigorous shake to ensure the coconut cream is well incorporated with the rum.
4. The Cure: Store the bottle in a cool, dark place. For the best flavor, let it «cure» for at least 5 to 7 days.Pro Tip: Traditionally, some families leave it for a full month, shaking it once every few days!
5. Strain (Optional): If you prefer a smooth liquid, strain the mixture through a fine-mesh sieve or cheesecloth before serving to remove the shredded coconut bits.
6. Serve: Serve ice-cold in small shot glasses (posillos).