Advertisement

El Cumbunchero

Time 5 minutes
Yields Makes 1 cocktail
El Cumbunchero
(Allen J. Schaben / Los Angeles Times)
1

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

2

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

3

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

4

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.

5

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

6

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


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.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.