Dulce de Leche

1 1⁄4 oz Añejo tequila, Don Julio Añejo
3⁄4 oz Pedro Ximénez Sherry, Toro Albara
1⁄2 oz Heavy cream
1 Whole egg
1 twst Grapefruit peel (shaken)
1 pn Cinnamon (as garnish)
Instructions

Dry shake (including grapefruit peel), shake, double strain, up, garnish with grated cinnamon.

Notes

Inspired by the flavors of rum raisin ice cream.

Cocktail summary
Created by
Jim Meehan, PDT, NYC.
Year
2008
Is an
authentic recipe
Reference

The PDT Cocktail Book

Curator
Not yet rated
Average
4.5 stars
(3 ratings)
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Comments
J.S-g. commented on 3/24/2016:

Made with reposado for lack of anejo. Still very good. Love the texture, softness and the lingering tequila taste.