Destination Cocktail: Horchata Colada
Sometimes a cocktail is as good as a meal. That’s certainly the case with a big, bold summer drink called the Horchata Colada. Created by Paul Sofsky for the new Mexican restaurant El Corazon de Costa Mesa at the Triangle in Costa Mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum, tangy lime and spiced horchata rice milk. The rim of the glass is an experiment in layering with crushed pretzels clinging to a sticky layer of sweet caramel sauce.
8 minutes. Serves 1
2 cups ice
1/2 cup pineapple chunks, plus a pineapple slice for garnish
1 ounce white rum
1/2 ounce coconut rum
1/4 ounce lime juice
1 1/2 ounces agave nectar
2 ounces horchata
Caramel sauce, for garnishing rim
Crushed pretzels, for garnishing rim
2 cinnamon sticks, for garnish
In a blender, combine the ice, pineapple chunks, rum, coconut rum, lime juice, agave nectar and horchata. Blend until smooth. Rim the top of a cocktail glass with caramel and crushed pretzels, and pour in the drink. Garnish with the pineapple slice and cinnamon sticks.
EACH SERVING, WITHOUT GARNISH
Protein 1 gram
Carbohydrates 67 grams
Fiber 1 gram
Fat 1 gram
Saturated fat 0 grams
Cholesterol 0 mg
Sugar 62 grams
Sodium 10 mg
NOTE: Adapted from a recipe by Paul Sofsky at El Corazon de Costa Mesa at the Triangle in Costa Mesa
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