Recipe courtesy of Jocqui Smollett

Horchata, Lime and Mezcal Cocktail

Name: Horchata, Lime and Mezcal Cocktail
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 Mexican cinnamon stick; 1 vanilla bean, split; 1 1/4 cups sugar; 2 cups store-bought horchata; 1/2 cup freshly squeezed lime juice, from about 4 limes, plus lime wedges, for garnish; 1/2 cup mezcal; 1/2 teaspoon ground cinnamon

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Level: Easy

Total: 30 min (includes cooling time)
Active: 10 min

Yield: 4 to 6 servings

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Ingredients

1 Mexican cinnamon stick

1 vanilla bean, split

1 1/4 cups sugar

2 cups store-bought horchata

1/2 cup freshly squeezed lime juice, from about 4 limes, plus lime wedges, for garnish

1/2 cup mezcal

1/2 teaspoon ground cinnamon

Directions

Combine the cinnamon stick, vanilla bean, 1 cup of the sugar and 1 cup water in a small saucepan. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until the sugar is dissolved, 5 to 8 minutes. Turn off the heat and allow to cool to room temperature, about 10 minutes.

Pour the cooled syrup into a pitcher. Add the horchata, lime juice and mezcal. Stir to combine.

In a small, shallow dish, combine the remaining 1/4 cup sugar and the ground cinnamon. Dip the rims of cocktail glasses into the horchata cocktail mixture, then into the cinnamon sugar. Add ice to the sugar-rimmed glasses. Add the horchata cocktail and garnish with lime wedges. Drink up!

Recipe courtesy of Jocqui Smollett