Café de Olla

Rum, Sesame Horchata, Instant Coffee, Coffee Liqueur, Candied Espresso Beans

Bartender Daniel Gonzalez and Pedro Tobar of Bar Providencia | Washington, D.C.

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Adapted by StarChefs  |  February 2026  |  Photo: Alex Zeren

INGREDIENTS

Sesame Horchata:
25 grams cinnamon sticks
50 grams sesame seeds
250 grams white rice
250 grams granulated sugar

Instant Coffee:
35 grams instant coffee

To Assemble and Serve:
Yield: 1 cocktail
45 milliliters Cihuatán 12-year rum
15 milliliters coffee liqueur
Crushed candied espresso beans

METHOD

For the Sesame Horchata:
In a sauté pan over medium heat, toast cinnamon and sesame seeds until fragrant. Transfer to a Vitamix Commercial blender. Add remaining ingredients and 750 milliliters water. Blend until smooth. Strain through a milk bag, discarding liquid. Return solids to blender. Add additional 750 milliliters water and blend until smooth. Taste and adjust seasoning with sugar. Transfer to an airtight container and refrigerate.

For the Instant Coffee:
In a mixing bowl, combine coffee and 140 grams hot water. Stir until coffee is fully dissolved. Let cool.

To Assemble and Serve:
In a mixing glass with ice, combine rum, coffee liqueur, 60 milliliters Sesame Horchata , and 15 milliliters Instant Coffee. Stir until chilled. Strain into a coupe glass. Garnish with candied espresso beans.

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