Now, let’s talk horchata and alcohol. I found a couple of interesting general articles on using horchata as a mixer. Of course, there’s the great Squirrel Horchata recipe at Chowhound. But here are some excerpts from a Horchata Cocktails Article on HalogenLife.com:
“Traditionally, forward-thinking citizens have spiked horchata with rum, Cointreau, Grand Marnier or brandy, but finding formalized cocktails has been rare (in California, some Latino bars apparently make a “Rice Rocket,” a potent mix of horchata, coconut-flavored rum and Goldschlager).”
Note: I was just thinking about the “bling” factor of a liqueur with tiny pieces of gold floating in it, but I just read that Goldschlager has a cinnamon flavor. That would make it more appropriate than I thought for a horchata drink.
and this (most intriguing):
“At the creative cocktail den Death & Company, you can pick up the very complicated “Smoked Horchata” crafted by bartender Joaquin Simo. The recipe involves reposado tequila, crema de mezcal, cinnamon bark syrup, house-made horchata (crafted with toasted coconut flakes and almond flour) and a dash of bitters. The resulting cocktail is dense but crisp. An unexpected summer drink, like the base liquid itself, it somehow manages to restore.”
Yay!!! I found a PDF of Smoked Horchata recipe, including the easy horchata (made with rice and almond milks with coconut water) and cinnamon bark syrup (added to other drinks as well) at Tasting Table.com. It looks fascinating! Here’s another cinnamon bark syrup recipe used in a non-horchata drink from Imbibe Magazine.
“While the Horchata gives the Spicy Brown Girl its creamy consistency, the drink’s zing comes from (mixologist Niles) Peacock’s homemade Ancho chile simple syrup, a spicy mixer that leaves the palate surprisingly hot. Other ingredients: Smirnoff Vanilla Twist Vodka, dark Crème de Cacao, and Peacock’s homemade Madagascar cello, which he makes with Madagascar vanilla beans.”
I could not find a recipe for the Spicy Brown Girl on the internet, so I looked for recipes for the components of the drink. Here is an Ancho Chile Syrup Recipe to try (scroll to the middle of the page). I could not find a recipe for “Madagascar cello”, but I assume it is vodka infused with Madagascar vanilla bean pods. Here is a link to Marie Brizard’s Vanilla Liqueur, which I think might be an acceptable substitute.
On other random sites, I found some other drinks recipes:
- Here’s one for Rum-Spiked Horchata, which uses condensed milk and then rum to replace some of the water.
- Here is a Sarah Moulton recipe for a coconut rice cooler with optional rum added.
- The Monte Alban on DrinkNation.com is similar to the Rice Rocket, but uses tequila instead of coconut-flavored rum.
- DrinksMixer.com had the Rojo Robles,which adds coffee liqueur and raspberry vodka to the horchata, and…
- The Reggaton, made with horchata and Captain Morgan’s Spiced Rum.
- In the middle of this article is a recipe for Heavenly Horchata, made with tequila and Kahlua.
- The La Palapa Horchata has vanilla vodka and amaretto added to it.
- Horchata Macau uses just a bit of spiced almond horchata with Flor de Cana guava-infused white rum and fresh lemon.
- the White Widow has tequila, melon liquor and horchata
I just found a fascinating article on orgeat syrups. The original orgeat syrup is a sweet syrup made from almonds, sugar and rose water or orange-flower water. It was, however, originally made with a barley-almond blend. (from Wikipedia). Here is a step by step recipe for French orgeat syrup with illustrations.
This article from RookieLibations at Blogspot seems to be playing around with derivatives based on rice-based drinks. Check it out – there are recipes for three different types of syrup. There is a syrup using a horchata de melon recipe, which is used in a drink called the Melon de Rosa. There is a rice horchata syrup recipe with a pisco drink called a Fausto Cocktail. Finally, there’s a wacky syrup based on thandai (a northern Indian concoction) with a cocktail called the Isodo Cocktail. Very creative!