Dominicana
Stir ∙ 3 min ∙ 17.4% ABV ∙
The Dominicana stirs equal parts aged Caribbean rum and coffee liqueur, served up under a float of lightly whipped cream and grated nutmeg.
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 only until it thickens but still pours, then float it gently over the back of a spoon so it sits on top.
- Stir the rum and coffee liqueur until well chilled before straining, so the cream floats on a cold base.
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: some describe it as coming from the early years of the bar, while others place its first appearance there around 2011.
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. The recipe was later included in Petraske's posthumously published book, Regarding Cocktails. It 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.
