Could you believe that the last time we savored a creamy caramel cocktail was back in October 2009? No wonder we’re still thirsty for Argentina’s most mouthwatering import. Dulce de Leche is a rich, velvety, and lip smacking treat that one shouldn’t have to wait once a year just for a taste. Fortunately, Haru Sushi in Manhattan, the same spot that brought us the Painkiller, is giving patrons this November a reason to indulge their sweet tooth. Their Dulce de Leche cocktail, named after the Latin milk candy, will undoubtedly sweeten up your holiday. Their Dulce de Leche balances caramel syrup and skim milk with rum, Kahlua, and crème de cacao. If you can’t order this tempting concoction, consider preparing it at your personal bar tonight. Just as we said last year, “fall in love with this irresistible, treasured dessert all over again.”
Dulce De Leche Recipe
Ingredients
1.5 oz. Rum (We used Pyrat Rum)
1.0 oz. Skim milk
.75 oz. Caramel Syrup (We used Monin Caramel Syrup)
0.5 oz. Kahula
0.5 oz. Crème de Cocoa
Preparation
Pour all contents over ice. Shake vigorously. Strain and serve straight up in a Cosmo glass.
