HORCHATA PUNCH

My Cellar

Serves 1

1 oz (30 ml) Lot No. 40 Rye Whisky

1 oz (30 ml) El Dorado 12-Year-Old Rum

¾ oz (22 ml) Giffard’s Coconut Syrup (available at specialty stores)

2 oz (60 ml) almond milk

2 oz (60 ml) rice milk

1 pinch of allspice

1 dash Scrappy’s Cardamom Bitters (available at specialty stores)

2 cardamom pods, for garnish

sliced almonds, for garnish

1 star anise, for garnish

In a cocktail shaker with ice, add all ingredients except garnishes, shake to combine. Double strain into a double rocks glass filled with ice and garnish with cardamom pods, sliced almonds and star anise.