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This cocktail gives a nod to the rich Latino heritage of Chicago, where neighborhoods abound with taquerias. Of course, nothing washes down a carne asada taco like an ice-cold horchata, and this recipe from bartender Charles Joly takes the traditional Mexican rice drink to a new level. And the name of the cocktail? According to Joly, “The Tamale Guy” is an omnipresent fellow that frequents bars around Chicago. “One minute you’ll be enjoying a cocktail, and the next you hear, ‘Tamale! Tamale!’ and he’s strolling through the crowd with a bright blue cooler,” he says. “The tamales are steaming hot and provide often needed sustenance. He’s a bit of a local icon. Beware of impostors.”
1 1/2 oz. reposado tequila
1/2 oz. Navan vanilla liqueur
1/8 oz. allspice dram
1 oz. horchata (see the July/August 2010 issue for a recipe)
1/4 oz. fresh lime juice
1 fresh egg white (pasteurized if you like)
Tools: shaker, strainer
Garnish: freshly grated cinnamon
Combine all ingredients, except ice, in a shaking tin. Dry shake to marry ingredients and build froth. Add ice and shake well. Strain into a chilled coupe and grate fresh cinnamon on top.
Charles Joly, The Drawing Room, Chicago
Check out the July/August 2010 issue for a step-by-step recipe for homemade horchata.