4ouncescinnamon-infused simple syrup and rice milk
2ouncesExotico reqosado tequila
raw sugar for rim
Agua de Horchata:
Bring water to a boil over high heat, add sugar and mix while it melts about 1 minute. Remove from heat, add cinnamon sticks and cloves, cover, and let steep for about 30 minutes.
Discard cinnamon sticks and cloves.
In a mason jar combine cinnamon-infused simple syrup and rice milk.
Coat the rim of a glass with raw sugar, and set aside.
Add horchata, tequila, and liqueur to a shaker and fill with ice.
Shake, and strain into prepared glass filled with ice. Garnish with ground cinnamon.
For this recipe, I recommend Exotico reposado tequila which has has hints of vanilla, dry fruit and spices, with a finish of oak and vanilla as well as hints of caramel and cinnamon. It’s as if this tequila was made for a horchata margarita.