PDT Cocktails
Home / Tequila / Dulce de Leche

Dulce de Leche

A creamy tequila cocktail with Pedro Ximénez sherry, whole egg, heavy cream, grapefruit twist, and cinnamon. It is lightly acidic, off-dry, and about 10% ABV.
Don Julio Anejo TequilaWhole EggToro Albala Pedro Ximenez SherryHeavy CreamPinch Grated Cinnamon
2
50.0g1
5
Coupe
Glass
Dry-shake, then shake with ice and strain into a chilled coupe
Volume186 ml
Strength10% ABV
Alcohol19 ml (15 g)46 ml of vodka (40%)1.5 shots (of 30ml)
Sugar9.2 g (5.0%)2.5 sugar cubes
Acidity0.07%
SweetnessOff-dry
Jim Meehan (Winter 2008)

Similar cocktails

New York Flip
New York Flip
A creamy flip of bourbon and ruby port with egg yolk, cream, simple syrup, and grated nutmeg. It has light acidity, is sweet, and is about 15% ABV.
Bourbon and port replace tequila and sherry for oakier, boozier notes, while egg yolk and syrup make it richer and sweeter with nutmeg spice.
  • Same: .5 oz heavy cream, dry-shaken, then shaken and strained into a chilled coupe.
  • Different: 1 oz bourbon and 2 oz port instead of tequila and sherry; an egg yolk instead of a whole egg; .25 oz simple syrup; grated nutmeg instead of cinnamon.
Coffee Cocktail
Coffee Cocktail
A low-proof cognac and port cocktail mixed with a whole egg, simple syrup, and grated nutmeg. It is faintly acidic, off-dry, and about 12% ABV.
Cognac and port replace the tequila and sherry, and simple syrup replaces cream, making it boozier, fruitier, less creamy, and nutmeg-spiced rather than cinnamon.
  • Same: A whole egg, dry-shaken and then shaken with ice.
  • Different: 1.5 oz cognac and 1.5 oz port instead of tequila and sherry; .25 oz simple syrup instead of cream; nutmeg instead of cinnamon; served in an egg coupe.
Wellington Fizz
Wellington Fizz
A low-proof vodka fizz with cream, egg white, soda, lime, passion fruit, orgeat, and bergamot. It is lightly tart and off-dry, with about 8% ABV.
Swapping the tequila and sherry for kiwi vodka, lime, passion fruit and orgeat makes it fruitier and nuttier, while the egg white and club soda top leave it lighter and less creamy.
  • Same: Heavy cream, dry-shaken and then shaken with ice.
  • Different: 2 oz kiwi vodka, lime juice, passion fruit purée and orgeat instead of tequila and sherry; an egg white instead of a whole egg; topped with club soda in a Collins glass.
Ramos Gin Fizz
Ramos Gin Fizz
A gin-based cocktail with egg white, heavy cream, lemon and lime juices, and orange flower water. It is lightly tart, lightly sweet, and low in alcohol at about 10% ABV.
Gin, citrus, and orange flower water replace the tequila and Pedro Ximenez, making it lighter, more floral, and less creamy-sweet.
  • Same: Heavy cream, dry-shaken and then shaken with ice.
  • Different: 2 oz gin instead of tequila; lemon juice, lime juice, simple syrup and orange flower water instead of sherry; an egg white instead of a whole egg; topped with club soda.
Apricot Flip
Apricot Flip
A Cognac-based flip with whole egg, apricot liqueur, simple syrup, and grated nutmeg. It has no acidity, is sweet, and is low-proof at about 12% ABV.
Apricot liqueur and simple syrup in place of the sherry and cream make it fruitier, sweeter, and less creamy, with nutmeg replacing cinnamon.
  • Same: A whole egg, dry-shaken and then shaken with ice.
  • Different: 2 oz cognac, .75 oz apricot liqueur and .5 oz simple syrup instead of tequila, sherry and cream; nutmeg instead of cinnamon; served in a fizz glass.
Black Flip
Black Flip
A low-proof flip of black strap rum and stout with whole egg, demerara syrup, and grated nutmeg. It is faintly acidic and sweet, with about 10% ABV.
Blackstrap rum and stout make it darker and more bitter-roasted, with molasses notes instead of the creamy tequila and PX sherry.
  • Same: A whole egg, dry-shaken and then shaken with ice, with a grated spice garnish.
  • Different: 1.5 oz blackstrap rum and 2 oz chocolate stout instead of tequila, sherry and cream; .5 oz demerara syrup; served in a fizz glass with nutmeg.