Rogelio's Ride

You may have seen that there have been a fair few cocktail recipes appearing recently. Believe it or not, I am not a drinker, in fact up until a couple of weeks ago, I hadn’t touched alcohol for 3 years.


This coincides with the last time I was in Mexico. For me, drinking is something saved for holidays and heydays. A time when I can really enjoy and be in the moment. One drink is enough, it doesn’t agree with me, so If I am having a drink, it must be good. And good is a cocktail.


In Mexico I have a special friend. His name is Rogelio, he doesn’t speak English and drives a golf cart. I have learned so much from our conversations, probably me taking the wrong end of the stick as I muddle through my Mexican conversation skills. But he taught me about Horchata. I was enchanted, spiced, creamy, vegan and comforting, everything I love.


So, it seemed right that the two things I love about Mexico come together (they also do killer ice cream!)


So here we have that cocktail, an ode to a golf cart and his amazing driver….

Ingredients:


Horchata:


360ml Hot Water

240g Rice

1 Cinnamon Stick

1 Vanilla Pod

100g Blanched Almonds

500ml Rice Milk

50g Caster Sugar

Pinch Salt


For one Cocktail:


25ml Mezcal

25ml Amaretto

100ml Horchata

Dash Chocolate bitters

Pinch Cinnamon


Horchata / Vanilla Ice Cream to serve

Method:


1. Begin the day before you want the drink with the Horchata. Add the hot water to a bowl with the rice, cinnamon, vanilla, and almonds.

2. Stand for 2 hours, or until cool. Blend in a blender, cover and allow to stand at room temperature overnight.

3. The next day, strain the mixture through a muslin, squeezing out every single drop. Add to a sterile kilner jar and add the sugar, salt, and rice milk. Shake well to combine and dissolve and set aside. This will separate on standing but will come together again with a good shake. Store in the fridge.

4. If making the ice cream, make a double batch and use in place of milk in your ice cream recipe, you can find plenty of gelato recipes on this site.

5. For the drink, add the mezcal, amaretto & horchata to a cocktail maker with some ice. Shake well for 30 seconds to chill and combine.

6. Strain into a glass, add a dash of chocolate bitters and a pinch of cinnamon. Top with a scoop of ice cream and find a quiet corner all to yourself.