Rum Milkshake: Toro

articles Food & Cuisine Recipes

Karen Hursh Graber

I hadn’t been to Boca del Rio in many years, and was surprised to see it transformed from a sleepy fishing village to a gastronomic center. At a fair there, with a friend from Veracruz, just about everyone was drinking the local specialty called a toro – bull – probably because of its potency. It really is a delicious cocktail, and was available in a variety of flavors from the many stands selling it. The locals use aguardiente, or cane alcohol, but at home we use a white rum with equally successful results. Use a puree of any fruit that mixes well in cocktails; we sometimes make a peanut flavor toro by using smooth peanut butter in place of the fruit puree.


  • 2 cans evaporated milk
  • 1 cup water
  • 2 cups pureed ripe fruit, such as mango, guava, strawberry
  • 1 cup white rum, or to taste


Place all ingredients in a blender and puree until smooth. Serve over ice.

Serves 6.

Link to Source Article

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *