Pumpkin Spiked Horchata

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Cocktail History

The Pumpkin Spiked Horchata is a Novel Nightcaps original cocktail that was created in 2023. Drawing from the popularity of the Mocha Spiked Horchata, this autumn rendition highlights the creamy and sweet Licor 43 Horchata Liqueur while enhancing it with cold brew coffee liqueur for depth. Then, to bring in the cozy flavors of fall, the recipe replaces tequila with spiced whiskey and incorporates a touch of pumpkin spice, delivering a rich, velvety cocktail that captures the essence of the season. And then flavored bitters add an extra layer of complexity, making it a perfect indulgence for crisp autumn nights.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Horchata Liqueur: This is a liqueur made with various creamy ingredients depending on the culture. I used Licor 43 Horchata.

Bourbon: This is a type of whiskey made in the United States with at least 51% corn, grains, malted barley, and water. I used Knob Creek 9 Year Kentucky Straight Bourbon.

Coffee Liqueur: This is a liqueur made with coffee, spices, sugar, alcohol, and water. I used Mr. Black Spirits Cold Brew Coffee Liqueur.

Pumpkin Spice Syrup: This is a sweetener made with pumpkin purée, pumpkin pie spice, vanilla extract, brown sugar, white sugar, and water. I used this sous vide recipe.

Cardamom & Caramelized Raisin Bitters: This is a food product made with cardamom, caramelized raisins, botanicals, herbs, and alcohol. I used Crude Bitters & Sodas Limited Edition Cardamom & Caramelized Raisins Bitters.

Cinnamon Stick: This is a rolled and dried bark from the cinnamon tree. I used Simply Organic Cinnamon Sticks.

Pumpkin Pie Spice: This is a spice blend made with cinnamon, ginger, nutmeg, and cloves. I used Simply Organic Pumpkin Pie Spice.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used the Libbey Chisel Rocks Glass.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Creamy light orange color

• Aroma: Cinnamon, coffee, and vanilla

• Taste: Comforting mix of horchata’s telltale rice and cinnamon flavor enhanced by the warm, earthy sweetness of pumpkin and a touch of whiskey and coffee

• Finish: Lingering cinnamon and bold coffee bitterness

Kendall’s Rating: ⭐⭐⭐⭐

Kendall’s Take: “The Mocha Spiked Horchata I shared a few years back has become one of my go-to cocktails, so I had the idea of trying an autumnal version a couple of months ago. It ended up taking a few tries to get it right because the ratios I pulled from the original and tweaked weren’t quite what I expected. But the final cocktail is really quite delicious and incredibly different than its inspiration. I don’t know that it quite overcomes my obsession with the original, but I will absolutely whip up the Pumpkin Spiced Horchata during the fall months when I’m craving something spiced and pumpkin.”

Recipe