The Greatest Drink in the History of Drinking (this week) needs your help. Specifically, I need some help coming up with a name I can use on a drink menu. What I’ve been calling it isn’t important. What is important is that it is very tasty, and the best suggestion for a name will win a prize! What kind of prize, you ask? Well, a free drink, of course. Not to mention the satisfaction that comes with knowing you contributed to the Greatest Drink (of the week). And there will also be recognition, both on this blog and no doubt shouted from rooftops by legions of happy Rooster & Moon guests. Note – I cannot guarantee the shouting thing. But I will be grateful.
But to name it, you must know it…
It's pretty, but what should we call it?
It starts with a home-made Horchata. If you have never tried Horchata, get your ass to Rooster & Moon right away. Or your corner Mexican Restaurant but only in the event we are closed. It is a rice-based drink with notes of almond, vanilla, and cinnamon, and it is GOLD, BABY!
It is also a song by Vampire Weekend, but that’s not important.
To make it, we take some long whole grain rice and crush it until it is in very tiny pieces. Add some cinnamon sticks and crushed almonds, and a couple of cups of warm (but not hot water), and steep it over night. Next we strain out all the big pieces and combine the remaining liquid with some rice milk and vanilla extract, and put it in the refrigerator.
Next up is some home-made coffee liqueur. How I make this changes on the season, so if you want to know more, come find Bode and ask. Or wait until I blog about it.
The last ingredient is D’Agave . A 100% blue agave distillate, hand made in Colorado from the finest organic ingredients. It clocks in at 70 proof and spends some time in an oak barrel before it makes it into a bottle.
In a cocktail shaker filled with ice, add 1.25 ounces of D’Agave.
Add .75 ounces of home made coffee liqueur.
Add 2 ounces of the home made Horchata.
Shake it. Shake it like a Polaroid picture.
Strain it into a Collins Glass filled with ice.
Top it with some powdered cinnamon.
So that’s how we make it, and you know what’s in it, but what do we call it?!?!
Joe and Rachel like it. Whatever it is.
Best drink name wins drinks.
How about Butir Janda [boo-tier jahn-dah]? It means “widow grain”. As in the grain of rice that the widow caused to split into a million pieces–just like the rice that is crushed to tiny pieces for the Horchata.
Read this Indonesian legend and it will make much more sense:
http://hinduism.about.com/od/taleslegends/a/legend_of_the_rice.htm
The Cha-cha-cha!
How about a Cinnamon Burro?
Cos it’s Mexican and it’s got a little kick…
Senor Cafe Om Nom Nom
Little Golden Kiss (Besito de Oro)
Bode,
Some early brainstorms…
Horchatattack
Chattagave
LottaChatta
Chata Rompa
Headed that way for some tea and writing time. I’ll continue to ponder!
Eric