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.
- 1 teaspoon ground coffee, for rimming the glass
- 1 teaspoon kosher salt, for rimming the glass
- 1 lime wedge
- 1 ounce Castries Peanut Rum Creme liqueur
- 1 ounce sherry, preferably Oloroso
- 1 ounce cold brewed coffee
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.
From Chantal Tseng of the Tabard Inn in Northwest Washington.
Tested by Tested by Michael Taylor.
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