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Drinks

El Cumbunchero

El Cumbunchero
Allen J. Schaben / Los Angeles Times

Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez. Read more

Total time: 5 minutes | Makes 1 cocktail
  • 2 ounces Coconut Horchata Cream (see recipe)
  • ¾ ounce tequila reposado
  • ¾ ounce aged rum aguardiente, preferably Gustoso
  • ¼ ounce Vanilla Syrup (see recipe below)
  • 2 dashes Canela Bitters (see recipe below)
  • ½ ounce Oloroso sherry
  • Mint sprig, maraschino cherry and grated nutmeg, to garnish

Step 1In a cocktail shaker, combine the horchata cream, tequila, rum, syrup and bitters.

Step 2Add crushed ice, cover and shake until well chilled, about 15 seconds.

Step 3Strain into a chilled Collins glass and fill with more crushed ice.

Step 4Float the sherry on top of the cocktail, then top with a scoop of crushed ice so it’s mounded slightly over the the rim.

Step 5Stand a mint spring in the ice, then stab a cherry with a cocktail toothpick and lay it over the rim.

Step 6Grate a light dusting of fresh nutmeg over the cocktail to serve.


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Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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