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.
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: