Cabeza de Vaca
|# of Servings:|
|Submitted by:||By David Wondrich|
|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.|
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.
Photo by Eric Moore