Cocktail of the Week: Dulce De Leche Martini
10/07/2009 - 12:00 ||
Creamy, mouthwatering, and decadent—it’s hard to find someone who doesn’t love the velvety, rich taste of Argentina’s best import. Dulce de leche, simply known as “milk candy,” is a smooth golden syrup that’s similar to caramel, except it’s prepared by slowly heating condensed milk to a thick, sticky sauce, as opposed to water. There are many legends that attempt to explain how this heavenly treat was invented, all usually involving a 19th century maid who made a wonderful accident in the kitchen. Today, dulce de leche is found all over Latin American and ever since Haagen-Dazs first introduced it as an ice cream in 1997, it continues to reign supreme as one of the best selling flavors. Therefore, it wasn’t surprising that dulce de leche would soon be introduced in bars and captivate patrons.
In time for the Argentine Wine and Food Festival taking place in several restaurants near you between October 5-15, we’re enjoying one of our favorite traditional treats in a modern martini. The Dulce De Leche Martini, served at New York City’s Libertador, is made with ice cold vodka infused with vanilla beans, along with spiced rum carefully blended with cinnamon sticks, cloves, star anise, and orange peels. Not only is oozing dulce de leche added to the alcoholic concoction, but swirls of lip smacking caramel sauce are also included to compliment all the flavors, resulting in one breathtaking, sophisticated number that’ll leave you sipping every single drop. Fall in love with this irresistible, treasured dessert all over again with a martini that will forever keep you hooked.
Dulce De Leche Martini Recipe
5 oz. Vanilla flavored vodka
1 oz. Dulce de leche
1/2 oz. Spiced rum
Combine vodka, dulce de leche, and rum in an ice-filled cocktail shaker. Shake and strain into a martini glass. Top with a light drizzle of caramel sauce and a sprinkle of coarse sea salt.