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By Ben Mims

Aug. 14, 2019

Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez.

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2 ounces Coconut Horchata Cream (see recipe)

¾ ounce tequila reposado

¾ ounce aged rum aguardiente, preferably Gustoso

¼ ounce Vanilla Syrup (see recipe below)

2 dashes Canela Bitters (see recipe below)

½ ounce Oloroso sherry

Mint sprig, maraschino cherry and grated nutmeg, to garnish

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

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

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

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.

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

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

Ben Mims

Ben Mims is a former 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.