Café Arroz is essentially a White Russian by way of Mexico, courtesy of PDT’s Jim Meehan. Horchata and tequila work wonderfully as stand-ins for milk and vodka, and the whole drink stays perfectly balanced, made richer with spice and oak notes.
Shake all ingredients with ice and strain into a chilled cocktail or coupe glass. Garnish with a dusting of grated cinnamon.
- The PDT Cocktail Book by Jim Meehan