Smoked Horchata Recipe From Joaquin Simo

Ingredients

• Ice
• 1 ounce reposado tequila
• 1 ounce Del Maguey Crema de Mezcal
• 2 ounces horchata (recipe follows)
• ¼ ounce cinnamon-bark syrup (recipe follows)
• Dash of Angostura bitters
• Cinnamon stick, for garnish
•  

Directions

1. Drink Fill a rocks glass with ice. Combine a$ of the ingredients except the cinnamon stick in a cocktail shaker and fi$ the shaker with ice. Shake vigorously and strain into the rocks glass. Garnish with the cinnamon stick. Horchata In a skillet, lightly toast 1 cup shredded unsweetened coconut flakes and 1 cup almond flour. Add to a blender along with 6 cinnamon sticks broken into small pieces. Add 1/4 cup light brown sugar, 2 cups rice milk, 1 cup almond milk and 1 cup coconut water. Blend on high for 30 to 40 seconds. Strain through a fine mesh strainer, pressing firmly on the solids. Refrigerate for up to 1 week. Cinnamon-Bark Syrup Dissolve 1 cup of sugar in 1 cup simmering water. Add a small handful of cinnamon bark or smashed cinnamon sticks and bring to boil. Let the syrup cool for several hours, then strain through a fine mesh strainer. Re#igerate in an airtight container for up to 2 weeks.