The Dominicana cocktail was created by Sasha Nathan Petraske who passed away in 2015 at the age of 42. He was the founder of the New York City cocktail bar Milk & Honey and was said to be one of the major players in ushering in the modern cocktail age. The New York location for Milk & Honey has been closed since 2014 due to a landlord invoked redevelopment demolition clause. A new location has not been found.
Ingredients
- 1 1/2 oz. coffee liqueur
- 1 1/2 oz. dark rum
- 1 oz. heavy cream
[su_pullquote]It’s almost like drinking an iced coffee with a little kick.[/su_pullquote]For this cocktail, I used Ron Barcelo rum which I received as a gift from Guillermo León of La Aurora Cigars while I was a guest at his home and factory.
How to make
Add ice to a mixing tin. Pour in the coffee liqueur and dark rum. Stir the alcohol with a bar spoon until the mixing tin begins to frost. Using a Hawthorne strainer, pour the contents of the mixing tin into a champagne flute. Take your bar spoon and invert it so the concave bottom is facing up. Gently, pour the heavy cream slowly over the bar spoon to float it on top of the cocktail.
Final thoughts
The Dominicana is a great cocktail. It’s almost like drinking an iced coffee with a little kick. The cream smooths out the bite of the two spirits and makes for an enjoyable beverage.
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