Ramos Chata Fizz (makes 2 cocktails)
Place a small (8 oz) highball glasses in the freezer to chill.
Place all ingredients in a shaker with ice and shake for at least one minute…two if you can stand it!
Strain into prepared glass, (without ice).
Pour Seltzer down inside edge of glass, (the goal is to push the foam up the glass with the soda).
As I said, Auntie Meg loved to put a little “something” in her coffee, which inspired me to create this delicious cocktail featuring RumChata and Cold Brew Coffee. It has a little Tequila, in tribute to Auntie Meg’s travels in Mexico. The Nutmeg is fragrant and vibrant. The coffee beans on top also add to the overall experience by adding a strong coffee aroma.
We all had families and mortgages and grown-up-jobs when she finally passed away at 99. All our friends that used hang around at Auntie Meg’s house came for the funeral. Some flew from far away to be there. The whole town attended. The church was standing room only.
We hung around after...drinking coffee with a little something in it, toasting to Auntie Meg’s adventurous life.
* The Sea Salt must have a fine texture to be incorporated into the drink. If your salt is too coarse, you can dissolve it in a little hot water to create a saline solution.
** I created my own Vanilla Extract by soaking vanilla beans in vodka for a week. Please do not use Imitation Vanilla Extract!
-This Post Sponsored by RumChata