Horchata | DRINK

We've been noticing Horchata popping up in the darndest of places. While the drink (a favorite in Spain, Puerto Rico, Mexico and much of Latin America) hasn't hit up mainstream appeal in the US, additions of the spiced drink to menus in Mexican and Latin American restaurants in the States, both upscale (La Esquina) and taco stands alike (and even some cocktail menu variations in progressive bars) have been on the rise. Because of it's surprisingly accessible flavor profile, our theory is that Horchata will continue to gain momentum (especially on the mixology front) as less daring consumers see it offered in more venues and decide to give it a taste.

The Horchata name actually refers to a wide array of similar beverages, region-specific. Often made with rice and cinnamon, Horchata can also include tigernuts, almonds, chufa, barley, milk, nutmeg and other variants. While Horchata is innocently virgin, the refreshing, rich, sweet & spiced profile lends itself quite well to mixology. One of our favorite cocktail spots here in NYC, Death & Co. sports a spectacular Horchata creation on their tequila menu (with house-made horchata):

Smoked Horchata:
house-made horchata, herradura reposado tequila, crema de mezcal, cinnamon bark syrup, dash of angostura bitters, cinnamon stick
[Death & Co.]

Additionally, we were recently in San Pedro, Belize and found the local Horchata to blend quite refreshingly and deliciously with rum.

Meanwhile, the band Vampire Weekend's latest single is named after the tasty beverage (released October 2009). We're sure the popular band's mention will intrigue some newbies into discovery mode:

-jmd