With its cooling properties and milky texture, horchata is the perfect companion to spicy foods and warm weather. While traditionally served booze-free, we find that, like most things, the already delectable beverage is even better with alcohol. And, as it turns out, horchata is remarkably versatile when it comes to its spikeability. Rum plays up the cinnamon spice and lends its brown sugar sweetness, while tequila adds agave’s honeyed, vegetal flavor and white pepper heat, and mezcal gives horchata a smoky edge and brings out the earthiness of its rice base. If you want the perfect summer sipper, or are looking to quell the heat of a spicy feast, look no further than the STAR SPLITTER.

Made with horchata in place of cream and a touch of matcha powder, this refined take on a Grasshopper from New York City’s Villanelle is decadent, dairy-free and downright delicious. The tea not only lends the cocktail its gorgeous green hue, but its savory, herbal flavor also balances out the lightly sweet Branca Menta and rhum agricole. It’s like a liquid Andes chocolate.

• Ingredients

Horatacha

Rhum Agricole

Fernet Branca Menta

Agave Syrup

 

Check out the recipe here!