Dulce y Salado

[Photo: Lizz Schumer]

Chantal Tseng of Mockingbird Hill in Washington, D.C. created this coffee-sherry marriage when playing around with the salty-sweet profile of Amoroso or cream sherry. She added peanut liqueur and the rest is a sweet, nutty history. This drink is served at room temperature.

Tseng uses Lustau East India Solera sherry for this recipe, which is made in the cream sherry style from a mix of Oloroso and Pedro Ximénez sherries. Castries Peanut Rum Creme Liqueur is available at liquor stores and online here and here.

About the Author: Lizz Schumer is the author of Buffalo Steel and the editor of The Springville Journal, located near Buffalo, N.Y. She can be found at lizzschumer.com or followed @eschumer.

Dulce y Salado

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
This recipe appears in: Spiked Coffee Goes Pro: 6 Fantastic Coffee Cocktail Recipes

Ingredients

  • Pinch ground coffee
  • Pinch salt
  • 1 ounce cream sherry such as Lustau East India Solera
  • 1 ounce Castries Peanut Rum Cream Liqueur, chilled
  • 1 ounce coffee, cooled

Procedures

  1. 1

    Mix ground coffee and salt on a saucer. Wet half the rim edge of serving glass with water. Dip the wet half of the glass rim in the mixture to rim half the glass.

  2. 2

    Stir the sherry, peanut liqueur, and coffee together in a mixing glass without ice. Pour into rimmed serving glass and serve at room temperature.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: