Dulce y Salado

Dulce y Salado White Russian
Dulce y Salado
Bartender Chantal Tseng of sherry-centric bar Mockingbird Hill in Washington D.C. uses sherry and peanut rum liqueur in this rich twist on the White Russian.Ingalls Photography

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.

Dulce y Salado
Bartender Chantal Tseng of Mockingbird Hill in Washington, D.C., uses sweet cream sherry and peanut rum liqueur in this rich twist on the White Russian.
Yield: makes 1 Cocktail

Ingredients

  • 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

Instructions

  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.