Category Archives: recipes

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.

Italiana RumChata

rumchata italiana cocktail

RumChata has proven to be a more diverse liqueur than I initially guessed it would be when I first tried it. Sure, it does great with the flavors of coffee, cinnamon, chocolate and rum, but every time I’ve tried to push it into unfamiliar territory, it has held up extremely well.

I approached this cocktail from a Italian perspective, using Italian brandy and an amaro together with RumChata, and as fall approaches, I created another great seasonal RumChata drink: the Italiana RumChata. This can be served up in a cocktail coupe or on the rocks (pictured). Here’s how to make it:

Italiana RumChata (by Greg Mays)

  • In a shaker, add:
  • 1 oz RumChata
  • 1 oz amaro (I used Amaro Montenegro)
  • 1 1/2 oz brandy (I used Vecchia Romagna)
  • 2 dashes bitters
  • shake with ice and strain into a old fashioned glass filled with ice
  • garnish with red grapes

Special thanks to our sponsor RumChata.

Piña Colada Fizz

pina colada fizz cocktail

One of the more exciting jars I found when I opened my Sugarlands sponsorship shipment was their Piña Colada Moonshine. I’ve been thinking for a few weeks about a great cocktail to make with it, and one day I discovered a new Trader Joe’s product that I figured would really make it shine (pun intended): “Island Colada” Mineral Water, a fizzy, sugarless water that I knew would work well with this moonshine.

So I developed a recipe for what I call a Piña Colada Fizz using Sugarlands’ Piña Colada Moonshine, Island Colada Mineral Water, and a splash of banana liqueur. It’s an AMAZING warm-weather cocktail:

Piña Colada Fizz (by Greg Mays)

  • in a collins glass filled with ice, add:
  • 2 oz Sugarlands Piña Colada Moonshine
  • 1/4 oz banana liqueur (creme de banane)
  • top with Trader Joe’s Island Colada Mineral Water (plain mineral water will do, too)
  • stir briefly
  • garnish with cherries
Special thanks to our sponsor, Sugarlands Distilling Co.

Moonshine Collins

moonshine collins sugarlands

Sugarlands Distilling Co. has been sponsoring the podcast for the last few episodes or so, and I have been thinking of creative ways to use moonshine in cocktails.

Tequila cocktails are usually a very good fit, as blanco tequilas and moonshine are most similar in their flavor palates, and I’ve made Moonshine Margaritas pretty often. I started to think about the classic cocktail recipes, too, and test out drinks that would be a good fit for moonshine as well, and recently on the podcast, we made a Mooonshine Collins that was awesome. Here’s how you do it:

Moonshine Collins

  • in a collins glass filled with ice, add:
  • 2 oz Sugarlands Silver Cloud Moonshine
  • 1 oz lemon juice
  • 1/2 oz simple syrup
  • stir well, add more ice to top off, then top with club soda and stir briefly
  • garnish with a cherry and a lemon wedge
Special thanks to our sponsor, Sugarlands Distilling Co.

Red Summer

When you’re searching for inspiration for a new cocktail recipe, sometimes the ingredients are the first thing you put together, and sometimes the name of the drink presents itself and you build from there. I’ve been working to take RumChata from its place as a typically-wintertime liqueur to an ingredient I use year-round, and the name of the drink was there waiting for me: Red Summer.

Something bold and sexy, I figure, and I decided to go really crazy and use a “summer” ingredient I had never even considered with RumChata: gin. In this case, I added Caorunn Gin, a Scottish gin with a faint trace of apple flavor (part of the distillate, in fact).

Here’s the way I put it together:

Red Summer (by Greg Mays)

  • In a shaker, add:
  • 1 oz RumChata
  • 2 oz gin
  • 1/2 oz grenadine
  • shake with ice until extremely cold
  • strain into a cocktail coupe
  • garnish with raspberries

I’ll be honest: I thought to myself, what’s the most summery and least likely ingredient for a RumChata cocktail, and gin was my answer. When I took the first sip of this drink, though, I realized I had come up with something very special. The cinnamon of RumChata plays against the sweet grenadine and the apples-and-spices botanicals in Caorunn. This is a great drink that you have to try!

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.