Mexican brunch is about as good as it gets, so props to the Rosa Mexicano restaurants, slingers of premium guac, to put together a brunch cocktail we might need another pitcher of. Horchata is a traditional Mexican drink made with rice milk, vanilla and cinnamon. It’s like a lightened-up milkshake, meaning it’s a great brunch drink. This recipe includes coffee liqueur and tequila for a sweet boozy jolt sure to wake you up right.
- 3/4 ounce chilled espresso
- 2 1/2 ounces horchata de coco
- 3/4 ounce Sabroso coffee liqueur
- 1 ounce Herradura anejo
- sugar in the raw and ground espresso, to garnish
- Add all ingredients into shaker.
- Add ice and shake vigorously for 10 seconds.
- Rim a 12-ounce vintage glass with an equal combination of sugar in the raw and ground espresso.
- Strain over fresh ice into the 12-ounce vintage glass.
- Serve with two sip straws.
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