Shelf Life of Coquito
著者: 山本 拓海
Your senses are your best tools here. Smell it first. If it smells sour, like spoiled milk or yogurt, toss it. A little separation is normal—that’s just the fats rising to the top.
Look for mold. If you see fuzzy specks floating on top or clinging to the bottle neck, it’s game over. And taste a tiny sip? If it tastes fizzy or weirdly tangy, that means fermentation has started. That’s not the good kind of rum punch.
Remember: coquito is not cheese. You can’t just cut the mold off. When in doubt, pour it out. Your stomach will thank you.
デジタルガジェットとスマート家電の検証記事を多数執筆。失敗しないモノ選びを提案します。
