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A Horchata Mocktail Recipe from Erick Williams' New Tequila- and Mezcal-Focused Cocktail Lounge

Lisa Futterman
A drink topped with a cinnamon stick and mint
Cantina Rosa is a new cocktail lounge in Hyde Park that has thoughtful non-alcoholic options like the Horchata Fizz. Credit: Aaron Oliver

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Last December, chef Erick Williams and his team opened Cantina Rosa, a plush, pretty-in-pink cocktail lounge with a focus on tequila and mezcal. Located at 5230 S. Harper Avenue in Hyde Park, it's within steps of two of Williams' other restaurants, Virtue and Daisy's Po-Boy and Tavern. Cantina Rosa's bar staff prepare the non-alcoholic offerings as thoughtfully as the boozy ones, with flavorful fresh juices, syrups, and garnishes adding up to imaginative concoctions that fit their cozy, elegant setting. 

"We take pride in crafting all of our cocktails at Cantina Rosa, and the spirit-free options are every bit as dynamic and flavorful as our traditional offerings," says head bartender Maria Rodriguez. "The Horchata Fizz offers a creamy twist with coconut water, almond orgeat that we make in-house, cinnamon, and ginger beer for a drink that’s both indulgent and refreshing. These drinks embody the creativity and care we bring to every glass, ensuring everyone can enjoy something special, especially during Dry January." 

Horchata Fizz

Ingredients

3 ounces coconut water
0.5 ounces orgeat (Cantina Rosa makes their own, but you can purchase it at liquor stores)
0.5 ounces cinnamon syrup (You can make simple syrup at home and infuse it with cinnamon sticks)
0.75 ounces ginger beer

Directions

1. Combine coconut water, orgeat, and cinnamon syrup in a highball glass with ice.

2. Top with ginger beer.

3. Garnish with a cinnamon stick and fresh mint, if desired.