Dulce y Salado

  • Serves

    makes 1 Cocktail


Bartender Chantal Tseng of sherry-centric bar Mockingbird Hill in Washington, D.C., uses sweet cream sherry and peanut rum liqueur in this rich twist on the White Russian.


  • 14 cup simple syrup
  • 1 tbsp. freshly ground coffee
  • 1 tbsp. kosher salt
  • 1 oz. brewed coffee, cooled
  • 1 oz. Castries Peanut Rum Crème liqueur, chilled
  • 1 oz. cream sherry


Step 1

Place syrup on a small plate; mix ground coffee and salt on another. Dip the rim of a rocks glass into syrup, then into coffee mixture. Fill with ice. Add brewed coffee, liqueur, and sherry; stir to combine.

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