I have walked through Star Wars land here in Southern California many, many times now and still, when I change lands from Disney to Batuu I still cannot get over the total transformation that happens. I honestly did not think I would care one bit about it, but I do find myself, while at Disneyland, making a point to stop through that land just to take in the sights and sounds. Oh! And they have booze there too!
This is not the first movie themed cocktail on this site, although it might be the first time I ever mentioned Star Wars on here. And so today, with the opening of The Rise of Skywalker, I bring you a transformative cocktail, with that fun parlor trick of color changing drinks, to channel a little bit of Rey on here. Will the cocktail stay blue? Will it go red? Somewhere in-between with purple? Do you even know what I’m talking about? Use the force.
If you don’t, it doesn’t mean you can’t enjoy this sweet and spicy concoction. Enjoy this cocktail you will (STOP IT ELANA YOU ARE EMBARRASSING YOURSELF).
Anyways, a few things to note about this drink and why I have it on my site.
- No, Lucasfilm is in no way endorsing this or even knows who I am.
- I was inspired by Tequila Cazadores, who I am working with this year as an ambassador, but this is not a sponsored post.
- Instant horchata mix is YOUR FRIEND! And so you can make a single drink, or a whole bunch of them with this magic powder!
- If you don’t care so much about the color changing and just want to drink your drink, go ahead and shake the whole thing together and then strain. But don’t forget the cinnamon!
Creamy, with fresh vegetal notes from the tequila and peppers, it has a spicy kick with a sweet finish.
Rey’s Rations
1 ounce Spicy Blue Syrup (recipe follows)
1-1/2 ounces Tequila Cazadores Reposado
3/4 ounce freshly squeezed lime juice
4 ounces horchata
freshly grated cinnamon
In a highball glass, filled with crushed ice and pour in the Spicy Blue Syrup. Set aside. In a shaker filled 2/3 with ice, shake together the Tequila Cazadores Reposado, lime juice, and horchata. Strain over the ice. Sprinkle some freshly grated cinnamon over the top. Gently stir to combine and watch the force awaken.
Spicy Blue Syrup
1-2 cup sugar
1/2 cup water
1 chile pepper, de-stemmed, seeded, and roughly chopped (Anaheim if you want less spice, Jalapeño if you want more spice)
2 bags of butterfly pea flower tea
In a small saucepan, combine the sugar, water, and chopped chile pepper. Bring to a boil and lower to a simmer. Simmer for 10 minutes. Remove from heat and add the tea bags. Let sit for 8 minutes and then fine strain tea bags and chile pepper pieces. Use immediately or keep refrigerated in an airtight container for up to two weeks.
At first I was a little skeptical, who drank milk made of rice (this was before it was cool to drink MYLK)?! But once I tried a sip, I was hooked. Now, Horchata, which can be found beyond Mexico into South America and Spain, as well as similar variations in other cultures, is not necessarily made of rice. Ground nuts and seeds are also common. Here in Los Angeles we mostly are served Horchata made of rice and sweetened with vanilla and cinnamon.
While sitting outside recently enjoying a glass and finally welcoming some warmer temps here, I thought to myself: this would taste excellent as a cocktail too. So, today, in collaboration with Kerrygold Irish Cream, I’ve created an almond based version, heavy on the cinnamon and vanilla, with some spicy notes from gold rum, and a creamy finish with hints of chocolate from the Kerrygold Irish Cream.