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