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
  • 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


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.