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Cabeza de Vaca
The Caribbean isn’t anyone’s idea of dairy country. There’s not a lot of range for cows, and milk spoils with impressive rapidity. The locals get around it by relying on sweetened condensed milk, that thick, gloppy off-white stuff that comes in a can—and happens to make a terrific cocktail. Here’s a quick demonstration.
1 ½ ounces aged Dominican or other rum from the Spanish Caribbean
½ ounce white creme de cacao
1 ounce sweetened condensed milk
Shake well with cracked ice.
Strain into chilled cocktail glass and grate nutmeg on top.
By David Wondrich
Photo by Eric Moore