Horchata al Modesto
This recipe is from Drink This Weekend Edition, a regular column on SauceMagazine.com/blog.
Ingredients
1 Tbsp. coconut purée (see note)1 oz. Licor 43
1 oz. vanilla vodka 3 oz. milk
Cinnamon sticks
Preparation
• Place ingredients in a shaker with ice and shake vigorously to combine ingredients.
• Pour mixture in a glass (with the ice) and grate cinnamon over the top of the cocktail.
Note: Coconut purée is sold at Olive Farmer’s Market, located at 8041 Olive Blvd., in University City. You can also prepare coconut purée at home by cracking open a fresh coconut, available at many Asian markets, and puréeing the meat with a little bit of milk.
