Sometimes a cocktail is as good as a meal. That’s the case with a 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.
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.