Gangster horchata

Gangster horchata

By
From
Smith & Daughters
Makes
1
Photographer
Bonnie Savage

Ingredients

Quantity Ingredient
45ml cognac, (at the restaurant, we use Martell VS Cognac)
30ml Horchata, (see above)
30ml espresso
3 coffee beans, for garnish, (optional)
1 1/2 teaspoons triple sec
4 dashes bitters
2 teaspoons simple syrup
ice cubes
lemon twist, for garnish (optional)
ground cinnamon, for garnish (optional)

Simple syrup (see note)

Quantity Ingredient
220g sugar

Method

  1. To make the simple syrup, place the sugar and 250 ml water in a small saucepan and bring to the boil. Reduce the heat to low and simmer until the sugar is completely dissolved. Set aside to cool, then pour into a glass bottle.
  2. Add the cognac, horchata, espresso, triple sec, bitters and syrup to a cocktail shaker, then fill with ice and shake.
  3. Single strain into a chilled rocks glass filled with ice.
  4. Garnish with a classic lemon twist, 3 coffee beans and dust with cinnamon, if desired.

Note

  • This is a 50/50 recipe, so if you don’t need this much, feel free to make less or more, as long as your measurements are equal.
Tags:
Vegan
Plant-based
Vegetarian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again