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:
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
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
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).
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!
Here’s the video clip from Christmas special of The Morning Brew with Larry Ahrens in Albuquerque. I give the hosts gift baskets and my New Year’s cocktail is given Santa Claus’ stamp of approval! You can find the recipes that I made on the show (Silent Night and Orange You Glad it’s New Years?) here.
Merry Christmas! If you caught my segment on the Christmas special episode of The Morning Brew, welcome to Simple Cocktails! Here are the recipes I shared – the second one was a favorite of The Big Man himself.
Silent Night (by Greg Mays)
2 oz RumChata
1 oz spiced rum
shake with ice and serve in a chilled cocktail glass
garnish with a pinch of nutmeg
Orange You Glad It’s New Years? (by Greg Mays)
1 oz vodka
1 oz orange liqueur
1 oz white chocolate liqueur
stir with ice and serve in a chilled cocktail glass
Out here in the southwest United States, we have a tasty beverage called Horchata (OR-cha-tah). It’s a sweet, creamy drink that’s a combination of rice, almonds, cinnamon, and other flavors. You might see it served out of a big glass jar by ladle or out of a waterfall juice machine.
RumChata takes this Mexican restaurant staple and bottles it with rum for the grownups. It’s a cream liqueur, similar to Baileys, and it is low in alcohol (13%). It’s got a great flavor and will only put you out $20 a bottle. Add a shot of RumChata to a cup of coffee, or in this rum take on a White Russian:
Chata Café Cream (by Greg Mays)
1 oz RumChata
1 oz Kahlua
1 oz rum
1 oz milk
combine and stir in a old fashioned glass filled with ice