Made with horchata in place of cream and a touch of matcha powder, this refined take on a Grasshopper from New York City’s Villanelle is decadent, dairy-free and downright delicious. The tea not only lends the cocktail its gorgeous green hue, but its savory, herbal flavor also balances out the lightly sweet Branca Menta and rhum agricole. It’s like a liquid Andes chocolate.
2 oz Horchata
1 oz Rhum
0.75 oz Branca Menta
0.5 oz Agave Syrup
Mint leaf, for garnish
- Add the horchata, rhum agricole, agave, and Branca Menta to a shaker tin with cubed ice and shake.
- Using a Hawthorne strainer, strain into a chilled coupe glass.
- Garnish with a mint leaf.
Villanelle’s Horchata Recipe
1.5 tbsp matcha powder
1 L Water
0.25 Cup Raw Oats
0.5 Cup Roasted Almonds (Unsalted)
0.5 Cup white rice
1 tsp grated cinnamon
Sweetened Condensed Milk, to taste
- In a sealable pitcher or container, shake the matcha powder with the water and set aside.
- In a skillet, toast the raw oats, almonds and rice until golden, aromatic and toasted.
- Add the starches and cinnamon to the tea and let rest overnight.
- Pour the mix into a blender and pulverize.
- Strain through a nut milk bag or cheesecloth-lined colander and sweeten to taste with condensed milk.
- Store in refrigerator until using.