Dominicana
Stir ∙ 3 min ∙ 20.2% ABV ∙
The Dominicana stirs equal parts aged Caribbean rum and coffee liqueur, served up under a float of lightly whipped cream and grated nutmeg. Roasted coffee sweetness rolls over dark rum warmth, the cream smoothing both into a rich, dessert-like sip best saved for after dinner.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir the first 2 ingredients with ice: Caribbean aged rum 45 mlCrème de Café liqueur 45 ml
- Fine strain into the chilled glass
- Shake or whip Double cream/heavy cream 30 ml to aerate then carefully pour to float on the surface of the cocktail
- Garnish with grated nutmeg
Tips
- Whip the cream lightly before pouring so it floats as a distinct layer — the build tops the drink with it rather than mixing it in.
- Stir with large ice for about 20-25 seconds to chill and lightly dilute without over-thinning the cream and liqueur, which are already low in viscosity once melted.
- Fine-strain into a chilled coupe to keep the texture silky, since the equal parts rum and Crème de Café can otherwise taste flat without proper cold serving temperature.
History
The Dominicana was created by American bartender Sasha Petraske at Milk & Honey, the pioneering speakeasy-style cocktail bar he opened in New York City. Sources differ on the exact date, with some crediting the drink to 2001 and others placing its creation around 2011, though it is generally described as coming from the early years of the bar. Petraske devised the drink using the same basic trio of spirit, coffee liqueur, and cream found in the White Russian, but built it in his own style, stirring the spirit and liqueur before topping the drink with a layer of softly whipped cream, a technique inspired by the Irish coffee served at San Francisco's Buena Vista Cafe. The recipe was later included in Petraske's posthumously published book, Regarding Cocktails, and was also carried abroad by bartender Michael Madrusan, who had trained under Petraske and went on to serve the drink as a house specialty at his own bar, the Everleigh, in Melbourne.
