Recipe courtesy of Jocqui Smollett

Horchata, Lime and Mezcal Cocktail

  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. Pour the cooled syrup into a pitcher. Add the horchata, lime juice and mezcal. Stir to combine.
  3. 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!
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