Horchata
Cocktail Details
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Difficulty:
Moderate
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Time to Make:
~2–3 hours active, plus overnight/24-hour infusions
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Base Spirit:
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Tags:
Silver Rum, Creamy, Nutty, Sweet, Smooth
Ingredients
- 1 ½ oz Coconut-Honey Horchata Base (yield: 4qt, 1 qt white rice, 4 qt cold water, 3 whole cinnamon sticks - Uses 4:1 for water to rice, adjust as needed for total batch size)
- ½ oz Spiced Syrup (4 cinnamon sticks, 6 star anise pods, ¼ cup whole cloves, 2 qt water, 2 qt white sugar)
- ½ oz Coco Lopez
- 2 Dashes Cardamom Bitters
- 1 ½ oz Coconut Fat-washed Modern Alchemist Silver Rum (1 750ml bottle Modern Alchemist Silver Rum, 1 cup coconut oil)
How to Make It
- Prep Coconut Fat-washed Silver Rum: Render coconut oil in a pan over medium heat until fully melted
- Pour rum into separate container
- Stir in melted coconut oil
- Freeze 24-hours
- Strain out coconut oil solids through cheesecloth
- Prep Coconut Honey Horchata Base: Toast cinnamon sticks in pot on medium heat until fragrant (do not burn), remove from heat and set aside
- Add dry rice to a container and top with water
- Add toasted cinnamon sticks
- Stir until thoroughly combined, water should be cloudy and opaque
- Leave to steep for minimum 12 hours (overnight)
- Once fully steeped, stir thoroughly
- Use slotted spoon to scoop from bottom of container to add rice and cinnamon sticks to Vita-mix. Each blending batch should have solids and liquid
- Set up a Cambro (food storage container) with a chinois lined with cheese cloth to filter
- Blend on low-medium speed, we’re looking for the rice and cinnamon sticks to be broken down to a gritty gravel texture. Do not over blend, it will be harder to strain later
- Add each blended batch to filter setup and let strain
- Filter once more through fresh chinois/cheesecloth setup
- Sweetened with ½ pint white sugar, ½ pint honey
- Finish with 1 pint coconut milk
- Prep Spice Syrup: Toast spices in pot until fragrant
- Add water and bring to a boil
- Reduce heat to simmer and simmer 15 minutes
- Remove from heat and let cool
- Quart and label but DO NOT STRAIN
- Let infuse for 24-hours
- Strain before use
- Once all ingredients are assembled, combine ingredients into cocktail shaker and top with ice
- Shake well until chilled and diluted
- Double strain over small rocks in Rocks Glass
- Garnish with cinnamon stick & grated cinnamon
- Take a sip, you earned it!
Why We Love It
A Creamy, Tropical Classic
The Horchata Cocktail Recipe transforms a beloved traditional drink into a decadent cocktail. By combining coconut fat-washed rum, coconut-honey horchata, spiced syrup, and Coco Lopez, this drink balances creamy sweetness with warm, aromatic spices. Because of this harmony, every sip feels smooth, rich, and comforting.
Handcrafted Ingredients
The coconut fat-washed rum adds subtle tropical depth, while the horchata base—made from steeped rice, cinnamon, coconut milk, honey, and sugar—provides a velvety texture and natural sweetness. Meanwhile, the spiced syrup, infused with cinnamon, star anise, and cloves, layers additional aromatic complexity. In addition, cardamom bitters tie the flavors together, giving the cocktail a refined, balanced finish.
Perfect for Any Occasion
Whether served at a cozy gathering, a festive brunch, or an evening at home, the Horchata Cocktail Recipe delights with its creamy texture and warming spice notes. Furthermore, garnishing with a cinnamon stick and grated cinnamon adds both visual appeal and aromatic intrigue. As a result, the cocktail engages multiple senses and elevates any occasion.
Why We Love It
Overall, the Horchata Cocktail Recipe celebrates creativity and craftsmanship in mixology. By carefully layering handmade ingredients, it transforms a simple horchata into a tropical, spiced indulgence. Consequently, each glass invites slow sipping and appreciation for the textures, aromas, and flavors that make this cocktail unforgettable.
Sip it
Your Way
Whether you’re shaking things up at home or sipping at our distillery bar, there’s more to explore.
