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Cabeza de Vaca

Description
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.
Category
Cocktails
Image
15556.jpg
Ingredients

1 ½ ounces aged Dominican or other rum from the Spanish Caribbean

½ ounce white creme de cacao

1 ounce sweetened condensed milk

Preparation

Shake well with cracked ice.

Strain into chilled cocktail glass and grate nutmeg on top.

Submitted By
By David Wondrich
Photo Credit
Photo by Eric Moore