There’s been a lot of banter around about low and no-alcohol drinks over the last year or two, as people are eating and drinking better and paying more attention to their health.
So it’s good to have a few low-alcohol recipes in your repertoire, and perhaps something with no alcohol at all (that still tastes good).
Well luckily for you, we asked Chula’s Reece Griffiths for a few ace recipes, like his recipe for horchata which he’s kindly shared.
What is horchata? It’s a tasty, creamy non-dairy drink native to Mexico, often made from rice and almonds; the coconut horchata from Chula, Sydney, uses cashews instead of almonds, and adds a little coconut flesh as well.
The Fino-Toro here is a lighter take on the Toreador, and the Bambú is Griffiths’ take on the classic sherry and vermouth drink, the Bamboo Cocktail. His difference? The addition of a little mezcal, and a dash of Italicus for a little hint of bitterness and a lot of floral character.
This recipe will make 1.25L of horchata — you might like to give it a go in this cocktail, the Carrot Milk Punch.
Recipe by Reece Griffiths of Sydney's Chula.
Recipes from Reece Griffiths, Chula, Sydney.