Para-Mai
- 1 oz Paranubes rum
- 1 oz Cointreau
- 1 oz lime juice
- 1 oz horchata syrup
Glassware: Mug
Garnish: Orchid
Horchata Syrup:
- 34 oz rice milk
- 16 oz white granulated sugar
- 1 oz white rum
- 1 cinnamon stick
- 1 bar spoon vanilla paste
Reduce 34 oz of rice milk to 20 oz over low heat. Add 16 oz sugar and dissolve. Add the cinnamon stick and vanilla paste. Bring to a boil and add 1 oz white rum. Cool and bottle.
