Drinking horchata at Belly, the hip Southeast Asian-inspired eatery in Phoenix's Melrose District and coming soon to Gilbert, isn't a suck-it-back experience out of a plastic cup. No, it's a slow-sipping affair that invites all your senses along for the ride. Your eyes are drawn to the backlit bar and cocktail-slinging bartenders, your ears are tuned to the buzzy chatter and techno beats, and your mouth is stunned into submission by the frosty freshness. It's both thicker and lighter than any horchata you've had before, punched up with the tangy hint of citrus. That's no accident. Made by simmering fresh-cut lemongrass and makrut lime leaves to extract as much flavor as possible, the tangy tea is then blended with house-made rice milk, coconut milk, and coconut cream for a trippy sip that adds a bright Thai spin on the traditional Mexican drink. Booze it up by adding a dark aged rum like Ron Colón. Bonus: Belly Gilbert will be offering a cinnamon and star anise version. Double bonus: Both happen to be vegan.