Name: El Cumbunchero Recipe
Total time: 5 min
Yield: Makes 1 cocktail
Ingredients: 2 ounces Coconut Horchata Cream (see recipe); ¾ ounce tequila reposado; ¾ ounce aged rum aguardiente, preferably Gustoso; ¼ ounce Vanilla Syrup (see recipe below); 2 dashes Canela Bitters (see recipe below); ½ ounce Oloroso sherry; Mint sprig, maraschino cherry and grated nutmeg, to garnish

El Cumbunchero

5 minutes

Makes 1 cocktail

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By Ben Mims

Aug. 14, 2019

Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez.

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2 ounces Coconut Horchata Cream (see recipe)

¾ ounce tequila reposado

¾ ounce aged rum aguardiente, preferably Gustoso

¼ ounce Vanilla Syrup (see recipe below)

2 dashes Canela Bitters (see recipe below)

½ ounce Oloroso sherry

Mint sprig, maraschino cherry and grated nutmeg, to garnish

In a cocktail shaker, combine the horchata cream, tequila, rum, syrup and bitters.

Add crushed ice, cover and shake until well chilled, about 15 seconds.

Strain into a chilled Collins glass and fill with more crushed ice.

Float the sherry on top of the cocktail, then top with a scoop of crushed ice so it’s mounded slightly over the the rim.

Stand a mint spring in the ice, then stab a cherry with a cocktail toothpick and lay it over the rim.

Grate a light dusting of fresh nutmeg over the cocktail to serve.

Ben Mims

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.