Category Archives: liqueur

RumChata Soda

RumChata Soda

Did you know that combining a shaken cocktail with club soda can give you a “foamy” consistency to a tall drink? That’s exactly what I had in mind as I made this cocktail with RumChata and as warmer weather is on the horizon.

This tall cocktail, in fact, is really a template for a delicious creamy drink, and nearly every part can be interchanged with other ingredients to create a unique RumChata soda that fits your tastes. Don’t like chocolate syrup? Replace with caramel! There are lots of great options here.

Here’s the recipe for this simple, tasty soda fountain drink:

RumChata Soda

  • in a cocktail shaker, add:
  • 1 1/2 oz RumChata
  • 1/2 oz chocolate syrup
  • 1 oz vodka
  • shake vigorously with ice
  • in an ice-filled collins glass, fill about 1/3 with club soda
  • strain the cocktail into the glass
  • fill the remaining space with club soda, which should foam up nicely
  • garnish with an orange twist and serve with a straw!
Thanks to our sponsor RumChata.

Spiced Chata

spice-chata downsized

Every time Fall and Winter arrive, my RumChata bottles go quick. From adding a shot to coffee or hot cocoa to making some great rum or whiskey based cocktails with it, the cinnamon and horchata flavors make it easy to create a great cold-weather drink.

With that in mind, I decided to make a drink that’s got an easy mixing ratio (2:1:1) and is perfect for sipping by the fire! Here’s the Spiced Chata cocktail:

Spiced Chata (by Greg Mays)

  • in a shaker, combine:
  • 2 oz amber rum
  • 1 oz RumChata
  • 1 oz spiced liqueur (I used Jägermeister Spice)
  • shake with ice and strain into an old fashioned glass with ice cubes
  • garnish with an apple slice

Alternatively, you can serve “up” in a chilled cocktail glass with no ice. Enjoy this Fall cocktail from our sponsor RumChata!

Angel Wings featuring RumChata

angel wings cocktail

I love challenging myself to come up with creative new ways to mix RumChata, and the cinnamon-and-cream deliciousness always mixes very well with other items in the bar.

Because Fall is coming soon, I’ve begun thinking about seasonal flavors I can mix with RumChata, and decided on a spiced concoction that turned out really beautiful and really tasty. I’ve named it the Angel Wings because of the deceptively pink-ness of the drink, which is surprisingly strong. Here’s how to make it:

Angel Wings (by Greg Mays)

  • in a cocktail shaker, combine:
  • 1 oz RumChata
  • 2 oz reposado tequila
  • 1/2 oz herbal liqueur (like Jägermeister)
  • 1/4 oz Grenadine
  • shake with ice and strain into a chilled cocktail glass
  • garnish with cherries

The spice and the tequila balance very well with the spices in RumChata and make for a bright, flavorful and tasty cocktail.

Special thanks to our sponsor RumChata.

RumChata Coffee Shake

rumchata coffee shake

RumChata’s a great liquor to splash in your coffee or hot chocolate, but don’t forget that it can also be enjoyed as part of an iced-coffee cocktail during the summer. I applied a little creativity on this recipe and came up with a delicious and refreshing drink. It’s really simple to make and RumChata’s cream-and-cinnamon flavor is at the forefront. Try this one out:

RumChata Coffee Shake (by Greg Mays)

  • in a cocktail shaker, combine:
  • 1 oz RumChata
  • 1 oz coffee syrup (I used Trader Joe’s)
  • 1 1/2 ounce white rum
  • 2 dashes of whiskey barrel aged bitters
  • shake with ice and strain into an ice-filled old fashioned glass
  • garnish with cherries or an orange slice

Special thanks to our sponsor RumChata.

MintChata

luckychata cocktail

I feel like with every RumChata cocktail I make here at Simple Cocktails, it becomes a challenge to be more creative and more interesting with the next recipe. Now that we’re on the brink of Spring, my focus has drifted to my mint plants, which are just starting to show signs of life.

So how to incorporate mint into a cinnamon-rum-and-cream liqueur like RumChata? It turns out RumChata was actually the perfect binding ingredient to the other two I chose to use in this cocktail: apple whiskey and creme de menthe! Here’s how I made it:

MintChata (by Greg Mays)

  • in a shaker, combine:
  • 1 oz RumChata
  • 1 1/2 oz apple whiskey (I used Tullamore Dew Cider Cask)
  • 1/4 oz creme de menthe (I used a natural one called Embassy Row)
  • shake with ice and strain into a chilled cocktail glass
  • garnish with a mint sprig

The result is a light, fragrant and fun cocktail with a great deal of familiar flavors that is absolutely delicious.

Special thanks to our sponsor RumChata.

RumChata Apple Snap

rumchata apple snap

Though we’ve spent the year proving otherwise, I don’t think there’s any doubt that RumChata’s real season to shine is the winter. With it’s creamy cinnamon and rum notes, there are a lot of opportunities to make some killer cold-weather cocktails with it.

I’ve been working hard to break RumChata out of it’s shell this year, though. It obviously plays well with coffee, chocolate and rum, but I’ve been working to pair with with spirits you wouldn’t necessarily think of using (like gin in the Red Summer).

So for our final RumChata foray, I’ve gone all warm and wintry with Calvados (a Spanish apple brandy) and a spiced liqueur. I call it the Apple Snap:

Apple Snap (by Greg Mays)

  • in a shaker, add:
  • 1 oz RumChata
  • 1 1/2 oz of Calvados or apple brandy
  • 1/2 oz of spiced liqueur, like Besamim or Snap (I used Besamim)
  • add ice, shake, and strain into a chilled cocktail glass
  • garnish with an orange peel and a sprinkle of nutmeg

Special thanks to our sponsor RumChata.

Coolchata Cocktail

rumchata coolchata

We’re no strangers to RumChata here at Simple Cocktails. It’s been my liqueur of choice for Christmas gifts, and here in the Southwest U.S., it’s a very hot seller on a regular basis. Here at Simple Cocktails, I was introduced to the product almost 5 years ago, when I made a Chata Café Cream.

While the RumChata really starts flowing in my house once Fall arrives, I’ve started to think about ways to use this horchata-rum-cream liqueur all year around, and the first time I’ve tried was a huge hit at our home cocktail parties: a fruit-salad-in-a-glass of sorts, a Tiki-friendly drink with a light green hue: the Coolchata.

Coolchata (by Greg Mays)

  • In a cocktail shaker, combine:
  • 1 ½ oz of RumChata
  • ½ oz banana liqueur (crème de banane)
  • ½ oz melon liqueur (like Midori)
  • 1 oz vodka
  • Add ice and shake until very cold
  • Strain into a chilled cocktail glass
  • Garnish with cherries

Special thanks to our sponsor RumChata.

Black Trumpet Blueberry Cordial

black trumpet blueberry cordial

It’s no secret that I’m a big fan of the Art in the Age family of spirits. Because of their recent expansion via Tamworth Distilling in New Hampshire, though, AITA has begun to produce some very interesting, small-batch liqueurs and infusions that are deeply rooted in their local agriculture.

Most recently, we tried AITA’s Tamworth-produced Sweet Potato Vodka on the podcast (episode #68), and now we have a new bottle to try from that partnership: Black Trumpet Blueberry Cordial.

What you may do when reading the label is gloss over the black trumpet part of the name, which some of you will realize is a mushroom (I didn’t). The ingredient list includes lemon verbena and lavender, too. While initially this liqueur seems it may be very sweet and berry-forward (at least on the nose), tasting it reveals a very balanced liqueur, enough that you could enjoy sipping it on the rocks, or as a replacement for the sweetener in an Old Fashioned (see recipe below).

There is little chance that you’ll dig up old cocktail recipes that include Black Trumpet Blueberry Cordial in the ingredient list, but, as with most of the recent farm-to-glass spirits that Tamworth/Art in the Age is producing these days, you’re likely to invent a lot of delicious cocktails as you experiment with their ever-growing line of unique spirits.

Blueberry Old Fashioned (by Greg Mays)

  • in an old fashioned glass, add:
  • 1/2 oz Black Trumpet Blueberry Cordial
  • 2 dashes bitters
  • 2 oz bourbon whiskey
  • stir with ice and garnish with fresh blueberries on a pick

Fancy Grasshopper

fancy grasshopper cocktail

Recently, we made one of last century’s most iconic cocktails: the Grasshopper. A low-booze, sweet-as-hell, electric green cocktail that has since inspired cookies and cakes that bear it’s name. When people call a food or drink “Grasshopper,” we know it’ll be chocolate and sweet mint.

As I anticipated making the Grasshopper, though, I was reminded of a seminar I attended at San Antonio Cocktail Conference. I heard that some cool craft cocktail bars are taking over-sweet, 1990s or uncool cocktail recipes and redeeming them. Whether they’re just serving them tongue-in-cheek on their menus, or “upgrading” every ingredient to make them cool again, it’s fun to “craft-ize” some older, yuckier cocktails.

I began to imagine how one could make the bright green Grasshopper cocktail out of edgier, craftier ingredients. I stuck with the chocolate-and-mint flavor profile, of course, but stabilized it a little bit and made it boozier and more complex. Here’s what I came up with:

Fancy Grasshopper (by Greg Mays)

  • in a mixing glass, add:
  • 1 1/2 oz vodka
  • 1/2 oz Brancamenta (a minty amaro)
  • 3/4 oz brown Creme de Cacao
  • 2 dashes of black walnut bitters
  • stir with ice and strain into a chilled cocktail glass

You end up with a Grasshopper that’s equally tasty, and nice and balanced in it’s flavors, and as you see from the photo, it takes on the color of the chocolate instead of mint green. You’ll discover it’s equally tasty and suitable for St. Patrick’s Day, though. 

Enjoy!

Grasshopper

grasshopper cocktail

The Grasshopper cocktail is a pretty interesting study in cocktail trends. It was invented by Philibert Guichet of Tujague’s Restaurant in New Orleans in 1910 for a cocktail competition, which it placed second in. Tujague’s still serves Grasshoppers by the dozens today.

Here’s why the Grasshopper has drifted in and out of “coolness” over the 115 years it’s been around: it’s seen as a starter cocktail, as training wheels, because it actually doesn’t have liquor in it. Now, the Grasshopper is an alcoholic drink, but it isn’t made with vodka, gin, whiskey, tequila, etc, just 2 liqueurs (sweet and low-alcohol) and cream. It’s so sweet and creamy, and it’s basically more a dessert than a cocktail.

But that’s what makes the Grasshopper cool, too. It’s the only drink of its kind, really, especially when you consider its color (creamy electric green) and the famous chocolate-mint flavor. It’s light and ferociously sweet, and it’s just a fun drink. If you’re not having fun drinking, than what’s the point, right?

So here you go, without apology, the Grasshopper cocktail:

Grasshopper

  • in a cocktail shaker, add:
  • 1 oz of Creme de Menthe (mint liqueur)
  • 1 oz white Creme de Cacao (chocolate liqueur)
  • 1 oz half-and-half
  • shake well with ice and strain into a chilled cocktail glass