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Squirrel Horchata

Horchata may seem a strange mate for alcohol, but its nutty, citrusy base is a perfect vehicle for a Squirrel Sour cocktail (a base spirit, lemon or lime juice, and a nut-flavored liqueur). Although there’s no lime included in this recipe, the horchata itself has enough lime in it to qualify this drink as a variation on the Squirrel Sour.

What to buy: Ron Zacapa Centenario is an aged Guatemalan rum that can be found at specialty liquor stores. If you can’t find it, you can substitute another aged rum.

Makes: 1 drink

INGREDIENTS

Ice
2 ounces Horchata
1 1/2 ounces aged dark rum
1/2 ounce Frangelico
1 swizzle stick

INSTRUCTIONS

Fill a cocktail shaker halfway with ice and add remaining ingredients. Stir vigorously with a barspoon until chilled. Pour into a rocks glass and serve with a swizzle stick.
See more recipes at: http://www.chow.com


<img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> Contessa

OK... but where do you get Horchata? all I can find is recipes for it... can you buy it pre-made? and where?


Heres one recipe I found:

Serves: 6 - 7
I N G R E D I E N T S
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long
1 cup white granulated sugar



I N S T R U C T I O N S
The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.

Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Stir in 2 1/4 cups hot tap water then cover and let the mixture stand overnight (minimally 6 hours).

Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.

Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water.

Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.

YUCK rice in a drink!!!!!

Horchata is available online @ amazon.com for $5.95.

http://www.amazon.com/KLASS-Horchata-Instant-Drink-18-6/dp/B0000GJ7D0


<img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> Contessa

Here's a drink that I had recently...didn't expect it to be so good, but it's a new favorite of ours.

Basil leaves
good lemonade (Homemade is always better, but you can use the mix)
vodka or light rum

Place basil leaves in the bottom of a large pitcher, and add a small amount of lemonade-just to cover the leaves. Take a long spoon, and bruise the basil leaves, and let them steep for a few minutes. This part is done just like the mint for a mojito. Add the rest of the lemonade, and stir. Fill glasses with ice, and add vodka or light rum, fill glasses with lemonade, and garnish with lemon slice.

That reminds me of a drink we had down in Cabo San Lucas last month. Kind of an odd combo, but the "must have" drink everyone swore about: tequilla, lemonade and a mini Corona. It was surprisingly refreshing and enjoyable. Required - a high quality lemonade, not super sweet stuff..