Tonight’s cocktail is a tweak on Greg Mays’ Chata Cafe Cream cocktail of rumchata, rum, Kahlua, and cream. In my tweak, I used Malibu rum and substituted vodka for the cream. This cocktail looks subdued but has a nice little kick – definitely proving the adage don’t judge a book by its cover. The coffee flavors and sweetness from the Kahlua combined with the spicy sweetness from the Caruva Horchata and coconut notes from the Malibu make for a lot going on. The key to managing the sweetness was in the proportions – surprisingly more Kahlua and horchata than Malibu rum – and adding vodka to extend the drink without diluting it. This is a wonderful summer happy hour drink filled with Mexico…