Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look?
But then there’s this guilty feeling that I think kicks in for most people, where it’s like, “I can’t justify drinking something that contains a bunch of fucking cream.” And I get it, I totally do. Personally, I also try to save up those points and spend them during the holidays.
But there’s no getting around the delicious factor. So what about alternatives? I like almond milk in my coffee. I even make my own at home. But one creamy substitute that I can’t live without in my life is horchata. See the previous post for more on that. Anyway, as someone who has been making drinks for almost half of his life at this point, I had to try making something with horchata.
My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other things), simply Banjo. Banjo and I have a great way of working on cocktails together. It’s very collaborative, and nobody gets too attached to an idea if a better one comes along. (I wrote more about this process for Playboy, check it out)
And so it happened that we started working on our new horchata cocktail. And, of course, we broke out all of the typical formulas that we’d both seen on menus before: aged rum and horchata; aged tequila and horchata; variations on a White Russian with horchata instead of cream. And none of them were working, and we were about to scrap the whole idea.
But then we had a thought: what if instead of a flabby, creamy drink, we did something more bright and citrusy? We certainly hadn’t seen that done before, and we know rice milk isn’t going to curdle the way cream would. And suddenly, within minutes, we’d assembled what is quickly becoming one of our most popular new drinks, the Southbound Suarez. Named after our favorite song on our least favorite Led Zeppelin album, I like to think the same stands of a reminder of just how tough this one was to create.
Southbound Suarez Print Me
- 1½ oz. reposado tequila
- ½ oz. agave syrup
- ½ oz. lime juice
- 1 tsp. Becherovka
- 1½ oz horchata
- Combine ingredients with ice cubes and shake until cold. Strain over fresh ice in an Old Fashioned glass and garnish with a lime wedge.
Recipe printed courtesy of jeffreymorgenthaler.com
24 Replies to “Southbound Suarez”
I made a slushy version of this at home last night and it was a big hit. Thanks for sharing!
This recipe is mind-blowing!
I made some of these last night for a bunch of friends after a tacos and tortillas-based dinner. There wasn’t a lot of rocks glasses available, so a friend of mine had it served in a Christmas-themed Nutella glass and she was very happy about it.
But as soon as I tasted it, seeing that Christmas glass, I was like: this is the ultimate tequila-based xmas drink! It’s amazing how these ingredients blend together: the cinnamon is super embracing, coming along with the tequila-lime combo of Mexican freshness, creamy texture, looks good… it’s just an amazing drink!
And who else could have thought of putting a Czech amaro in a Mexican drink; the flavour profile makes totally sense, Becherovka is perfect inn here (I was lucky enough to have a bottle hanging around in the house that my brother brought form Prague).
Thank you Jeffrey, as always…
This recipe really blew my mind
First, let me say how sad I am the Commons has closed. I’ve had the honour of visiting it a couple of times during my excursions to Portland from Vancouver. What you and the team did there was off the hook. I’m grateful I was able to go once for that Amaretto Sour (amongst many other brilliant beverages my foggy memory doesn’t presently recall)
Secondly, this cocktail is brilliant. I followed the horchata recipe you provided (delicious) and then I had to make my own Becherovka (I infused vodka with some spices – found a recipe online – they don’t sell it here in my new province of Quebec), but it was all worth it.
We rarely can get away with such a luxurious creamy drink and citrus in one go. So although I’ve never had it made by you and the Clyde team properly, this one has been a fun project for me in my quarantine.
Ryan – Fortunately we haven’t closed for good, what you read was the result of some irresponsible reporting. We will be back in a different, slightly smaller form as soon as we can.
I’ll be in Portland this Labor Day weekend. I was hoping to come in and say hello and get an autograph on my book. Is there an afternoon or night that would be best for me to come in on Sat/Sun/Mon? I missed ya last time so I figured I might try to ask you directly on your blog so I can plan ahead this time. If it doesn’t work out (or you don’t want to give your work schedule to that creepy guy online) no worries.
I am a huge fan. My wife bought me “The Bar Book” for my birthday on Saturday, and I am almost already through it. We were actually at Clyde Common in early June this year and of all the cocktails we tried there (and the rest of Portland), this was my absolute favorite. I am so happy to have the recipe, and I will be going to get the bottle of Becherovka and ingredients to make the Horchata. Thanks again for posting this, and hopefully the next time we travel to Portland I can swing by and get an autograph for my book. Keep up the great work!
Aw thanks Craig! That means a lot!
Huge fan. My wife bought me “The Bar Book” for my birthday on Saturday, and I am almost already through it. We were actually at Clyde Common in early June this year and of all the cocktails we tried there (and the rest of Portland), this was my absolute favorite. I am so happy to have the recipe, and I will be going to get the bottle of Becherovka and ingredients to make the Horchata. Thanks again for posting this, and hopefully the next time we travel to Portland I can swing by and get an autograph for my book. Keep up the great work!
So, a Czech digestive mixed in with primarily Hispanic flavors? I’m sure it works, but feels like how everyone added St. Germain (“keychup”) to everything a few years back. Nothing from the same region that fits?
Not every ingredient has to come from the same culture, there, dude. The cinnamon and clove in the Becherovka are what work best with horchata. Have you actually tried the drink?
Any thought on using RumChata for this recipe? Any appropriate substitutions for the Becherovka that may be more readily available?
Just happened to pick up a bottle of Becherovka this weekend. I never dreamed it would be part of such a fabulous cocktail.
Micah: Ha ha!…you were in the Navy too I see.
sheesh. last time i saw Becherovka i was doing a “lean back” at The Pontiac in HK poured deftly by a ‘shorter fella’ in a purple/green tuxedo & top hat whilst he danced on the bartop.
*see beckalyfranks for more info
I’ve also done a Fool in the Rain cocktail (dark and stormy variation). Great song. Karaoke staple. But, yes, not the best overall album. A little too much synth.
But also, I’m drinking this one the next time I see you. Even if it’s not at your bar.
Sounds like a great drink! Is it still worth making if I don’t have becherovka?
Again inspiring! I bought the book, great! Thank you for sharing.
But why are Americans so afraid of fat? Alcohol has a lot of calories too you know? 😉
I’m Gonna Crawl is a pretty good song, too.
Interesting cocktail Sir. I’ll have to give it a whirl.
In my humble opinion, In The Evening is the best song on that album!
Brock – Yeah, you’re probably right on that one. Though Southbound Suarez is a better drink name. All Of My Love is pretty damn good too. The rest of the album is, sadly, not my favorite.
Took me a minute but I tracked down some Becherovka, now I just need to pick it up. Loved this drink when I had it, thanks!
I faithfully use your horchata recipe in the bar at a Mexican restaurant I work at and we all believe it’s the best one we’ve found yet. I’ve been waiting for your horchata cocktail!! Thanks Jeff !!
P.s will a Milagro reposado work well here?
Josh – That makes me really happy! Yes, Milagro reposado would be great here.
Yeah that sounds amazing. Sign me up. Going to try and make one after I finally make your horchata, and then buy a bottle of Becherovka (which has been a long time coming).