To learn more about this recipe, click here to read the related story, "How Cool," in Tasting Table's NYC edition.
Recipe adapted from Joaquin Simo, Death & Co., New York City
Yield: 1 drink
Cook Time: 5 minutes
Total Time: 30 minutes
1 cup unsweetened coconut flakes
1 cup almond flour
6 cinnamon sticks, broken up into small pieces
¼ cup light brown sugar
2 cups rice milk
1 cup almond milk
1 cup coconut water
Cinnamon Bark Syrup
1 cup water
1 cup granulated sugar
3 cinnamon sticks, smashed
1 ounce reposado tequila
1 ounce Del Maguey Crema de Mezcal
Dash of Angostura bitters
1 cinnamon stick, for garnish
1. Make the horchata: Heat a small skillet on medium heat and add the coconut flakes and almond flour. Cook for 2 to 3 minutes, until lightly toasted. Transfer the toasted coconut flakes and almond flour to a blender and add the cinnamon sticks, light brown sugar, rice milk, almond milk and coconut water. Blend on high speed for 30 to 40 seconds, until well incorporated. Strain through a fine mesh sieve over a large bowl and refrigerate.
2. Make the cinnamon bark syrup: In a small pot, bring the water to a simmer over medium-high heat. Stir in the sugar until dissolved. Add in the cinnamon sticks and bring to a boil, then turn off the heat. Cool the syrup for 3 hours. Strain through a fine mesh sieve over a medium bowl.
3. Fill a rocks glass with ice. Combine the tequila, Del Maguey Crema de Mezcal, 2 ounces of horchata, ¼ ounce cinnamon bark syrup and angostura bitters in a cocktail shaker. Shake vigorously and strain into the rocks glass. Garnish with the cinnamon stick and serve immediately.