Dulce y Salado
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.
- 1⁄4 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
- 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.