Tag Archives: rumchata cocktails

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.

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.