Cafe du Horchata

Abigail Gullo, Compère Lapin | New Orleans

Abigail Gullo’s buzz-y riff on horchata mixes homemade horchata with cinnamon, rum, Cathead Pecan Vodka and the bar’s cold-brew coffee.

Pro-tip: As Gullo recommends, it can be mixed with her Cajun Coquito for fall-ready “spice delight.”


Serving: 1

  • 4 ounces coffee horchata (see Editor's Note)
  • 2 ounces cold-brew coffee
  • 1 ounce pecan vodka, preferably Cathead
  • 1/2 ounce espresso liqueur, preferably Ristretto
  • 1/2 ounce vanilla liqueur
  • 1/2 ounce Becherovka
  • 2 ounces agave syrup

  1. Combine all ingredients in a blender.
  2. Add ice and blend until smooth.
Editor's Note

Coffee Horchata
1 cup rice
1 cup almonds
1 cup pecans
1 quart almond milk
3 ounces coffee beans
2 ounces cinnamon sticks

The night before, blend ingredients, add to four-quart cambro or other container and top with hot water. Keep refrigerated overnight. Double-strain before using.