Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Sunday, December 15, 2013
1 ½ oz. reposado tequila
½ oz. Grand Marnier
¼ oz. crème de cacao
¾ oz. horchata (made from scratch, or purchased at Mexican shops or restaurants)
1 whole egg (pasteurized if you like)
Tools: shaker, strainer, fine strainer
Glass: rocks glass
Garnish: orange wheel
Add all ingredients to an ice-filled shaker. Shake vigorously and double strain into a rocks glass. Garnish.
Anu Apte, Rob Roy, Seattle