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The Washington Post

Dulce y Salado

Dulce y Salado 1.000

James M. Thresher for The Washington Post

Spirits Feb 10, 2010

This cocktail, whose name translates to "Sweet and Salty" in Spanish, is a perfect after-dinner drink. The sherry and the peanut liqueur balance each other; the drink is lighter than most cream liqueur concoctions.

Though most sherries will work in this recipe, a dry Oloroso is best.


Servings: 1
Ingredients
  • 1 teaspoon ground coffee, for rimming the glass
  • 1 teaspoon kosher salt, for rimming the glass
  • 1 lime wedge
  • Ice
  • 1 ounce Castries Peanut Rum Creme liqueur
  • 1 ounce sherry, preferably Oloroso
  • 1 ounce cold brewed coffee

Directions

Combine the ground coffee and the salt on a small plate. Moisten the rim of an old-fashioned or rocks glass with the lime wedge, and dip the rim into the coffee-salt mixture to coat. Carefully fill the glass with ice.

Fill a cocktail shaker halfway with ice and add the peanut liqueur, sherry and brewed coffee. Shake well, then strain into the glass.


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Recipe Source

From Chantal Tseng of the Tabard Inn in Northwest Washington.

Tested by Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 102


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 258mg 11%

Total Carbohydrates: 9g 3%

Dietary Fiber: 0g 0%

Sugar: 9g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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