3 of a Kind: Horchata Cocktails

Bajo Sexto

3of the Kind checks out 3 places across the country to try something cool, new as well as delicious.

Tequila, mezcal, micheladas, even Mexican Coke: Mexican beverages are having the moment. Surfing the wave of south-of-the-border sips is rice-milk-based horchata. All across the U.S., creative bartenders are mixing the traditional drink into boozy, cinnamon-scented concoctions.

Bajo Sexto Taco, Nashville
Jonathan Waxmans Country Hall of Fame taco emporium serves some of the best Mexican fare in Music City, paired with marvellous adults-only beverage concoctions. Tasting similar to the sophisticated offspring of the pina colada as well as an old fashioned is the solidified scotch horchata. Its the mix of housemade horchata, the bottled horchata-inspired rum liqueur as well as bourbon, blended with ice or poured on the rocks. An extra sprinkling of cinnamon tops it off.

El Arco IrisEl Arco Iris, Los Angeles
Inspired by the classic White Russian with vodka, restaurateur Jesse Gomez motionless to combine its creamy virtues with the rice-based refresher for what he calls the Mexican Russian. At El Arco Iris, Gomezs team subs out plain thickk cream for spice-filled horchata concentrate as well as an additional sprinkle of aromatic ground cinnamon. Like the original, this cocktail gets its boozy spike from vodka as well as an additional sprinkle of ground cinnamon.

HorchataHorchata, New York City
At this lively Greenwich Village Mexican joint, an entire territory of the beverage menu is dedicated to its namesake drink. Boozy mixtures span the breadth of the scented-rice-milk spectrum, with fun drinks similar to the Walking Dead, the mix of Day of the Dead Porter, Kahlua as well as housemade horchata. The drink was such the hit at the restaurants Day of the Dead party that when it came time for the menu change, managers motionless to replace another old the one preferred with it. Blues Clues, the tropical mix of rum, orange, pineapple, curacao liqueur as well as lime, went to pasture in favor of the hauntingly named drink.