Squirrel Horchata Recipe
By
Amy Wisniewski
Difficulty: Easy |
Total Time:
Under 5 mins
|
Active Time:
|
Makes:
1 drink
Horchata may seem a strange mate for alcohol, but its nutty, citrusy base is a perfect vehicle for a Squirrel Sour cocktail (a base spirit, lemon or lime juice, and a nut-flavored liqueur). Although there’s no lime included in this recipe, the horchata itself has enough lime in it to qualify this drink as a variation on the Squirrel Sour.
What to buy: Ron Zacapa Centenario is an aged Guatemalan rum that can be found at specialty liquor stores. If you can’t find it, you can substitute another aged rum.
This recipe was featured as part of our Cinco de Mayo cocktail menu.
INGREDIENTS
- Ice
- 2 ounces Horchata
- 1 1/2 ounces aged dark rum, such as Ron Zacapa Centenario
- 1/2 ounce Frangelico
- 1 swizzle stick
INSTRUCTIONS
Fill a cocktail shaker halfway with ice and add remaining ingredients. Stir vigorously with a barspoon until chilled. Pour into a rocks glass and serve with a swizzle stick.
This looks great. I went to bartending school many years ago (circa 1983) and we used to make a drink no one except me drank called the "Flying Squirrel" it was if memory serves:
1oz Creme de Noyaux (an almond liqueur (but unfortunately it was only available from DeKrupyers so it was some artificial crunk))
1oz vodka
1oz milk
shake and serve over ice in a rocks glass
I worked for a middle...+READ
This looks great. I went to bartending school many years ago (circa 1983) and we used to make a drink no one except me drank called the "Flying Squirrel" it was if memory serves:
1oz Creme de Noyaux (an almond liqueur (but unfortunately it was only available from DeKrupyers so it was some artificial crunk))
1oz vodka
1oz milk
shake and serve over ice in a rocks glass
I worked for a middle eastern restaurant and we put on the menu:
"Raki the Flying Squirrel" which featured a drizzel of Raki ouzo but don't try this... although it sounded great ... Not so good!-COLLAPSE
Zaya is another glorious dark rum (from Trinidad, I believe; correct me if I am wrong). I'm inclined to suggest saving either of these fine rums for sipping, for which they are ideal. Use Myers's instead, or Sailor Jerry's.
Horchata is very sweet rice milk. Conceivably one could doctor up the kind that comes in the grocery store with honey or, even better, agave syrup.
I wish Chow would do a better job with hyperlinks. What is the point to linking articles on eating squirrel meat to this article? I clicked on the link thinking there was more on squirrel sours in general (or pink squirrels, etc) but there is nothing relevant linked.
Is prepared horchata pretty widely available in Latin groceries or grocery sections? I'm in central Florida so our Latin grocery...+READ
I wish Chow would do a better job with hyperlinks. What is the point to linking articles on eating squirrel meat to this article? I clicked on the link thinking there was more on squirrel sours in general (or pink squirrels, etc) but there is nothing relevant linked.
Is prepared horchata pretty widely available in Latin groceries or grocery sections? I'm in central Florida so our Latin grocery options tend to skew more towards Cuba/Puerto Rico than to Mexico, if that makes a difference. Or is it strictly something you make from scratch at home?-COLLAPSE
Sounds great. Will have a search in London to see where i can find some Ron Zacapa Centenario.. If not do you think a Mount gay extra old would work?
Wow! When I saw that title I flashed back to the SNL 'Bass-O-Matic' :-).
Sounds good. I have never, however seen horchata with citrus added, in the many times I've had it in Mexico. the bottle I have in my kitchen is also without any lime.