Okay, so we haven’t done enough of these drink features in a while, and that’s dumb because they practically write themselves.

This one is called the Heavenly Horchata, and it’s a tequilla-based beverage.

The margarita may be perfect for the summer, but there’s no reason to put away the mexican liquor when daylight saving time ends. Mixologist Jim Meehan combines cinnamon and kaluha in this cocktail to make a warm-feeling drink that’s perfect for the cold weather.

This particular drink is made with Gran Cententario Reposado tequilla, and we tried it for the first time recently. It’s a good, strong tequilla that mixes very well.

Here’s the recipee with a few bonuses:

Heavenly Horchata
1.5 oz Gran Cententario Reposado
.5 oz Kaluha
2 oz Horchata

Add all of the ingredients to a mixing glass; then add ice
Shake and strain into a chilled coupe
Garnish with grated cinnamon.

Gran Treacle
1.5 oz Gran Centenario Plata
2 oz Apple Cider
.25 oz Agave Nectar
2 Dashes Bittermen’s Mole Bitters

Add all of the ingredients to a mixing glass, then add ice
Stir and strain into a chilled rocks glass
Garnish with a twist of orange

Jim’s Diablo
2 oz Gran Centenario Plata
.75 oz fresh lemon juice
.75 oz Canton Ginger liqueur
.25 oz Crème de Cassis

Add all of the ingredients to a mixing glass, then add ice
Shake and strain into a chilled coupe
Garnish with a thinly sliced lemon wheel

John Guilfoil is the editor-in-chief of Blast: Boston's Online Magazine. He can be reached at guilfoil.j@blastmagazine.com.