Destination Cocktail: Horchata Colada

Los Angeles Times

Sometimes a cocktail is as good as a meal. That's certainly the case with a big, 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.

Horchata Colada

8 minutes. Serves 1

2 cups ice

1/2 cup pineapple chunks, plus a pineapple slice for garnish

1 ounce white rum

1/2 ounce coconut rum

1/4 ounce lime juice

1 1/2 ounces agave nectar

2 ounces horchata

Caramel sauce, for garnishing rim

Crushed pretzels, for garnishing rim

2 cinnamon sticks, for garnish

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.


Calories 353

Protein 1 gram

Carbohydrates 67 grams

Fiber 1 gram

Fat 1 gram

Saturated fat 0 grams

Cholesterol 0 mg

Sugar 62 grams

Sodium 10 mg

NOTE: Adapted from a recipe by Paul Sofsky at El Corazon de Costa Mesa at the Triangle in Costa Mesa

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