Issue link: https://digital.copcomm.com/i/518118
june 2015 / the tasting panel / 93 Who's Who W O F R U M � P lenty of cream liqueurs are thought to be largely seasonal, poured only into hot chocolate or Irish coffees in the winter. But this summer, RumChata continues to break the mold by coming up with refreshing cocktails that are perfect for sipping on a hot day and help consumers get their much-needed caffeine-kick while they're at it. Based on the iced Mexican rice drink horchata and using a made-from-scratch recipe that combines five-times distilled Caribbean rum and real dairy cream, RumChata has been a favorite among bartenders, who love its versatility. "The easy mixability and great taste of RumChata with iced coffee comes down to its perfectly blended real flavors," said Tom Maas, RumChata founder and Master Blender. "There are no substitutes for RumChata's freshest, highest quality ingre- dients when it comes to preparing a cold, summer coffee cocktail that, when tasted, becomes a delicious, memorable experience." Simple yet delicious, these drinks are ideal for a lazy Sunday brunch or a summer Friday happy hour. The sweetness and flavors of cinnamon and vanilla in RumChata are a natural complement to a strong flavor like coffee, and the recipe allows for endless variations, such as an ice-cold FrappaChata. So break out the blender and the ice, and get prepared to serve RumChata all summer long. Chill Out This Summer with RumChata by Jesse Hom-Dawson ◗ 1 oz. RumChata ◗ 3 oz. very strong room temperature coffee ◗ Shake with ice and pour into tall glass. ◗ 2 oz. strong iced coffee ◗ 1 oz. RumChata ◗ Combine with ice in a blender and blend until smooth. Serve in a pint glass. RumChata Iced Coffee FrappaChata