This dulce de leche recipe is Bacardi Rum's recreation of a cocktail found in "Guys and Dolls." It was created for the 2009 revival of the popular Broadway musical. If you like thick chocolate martini style of drinks it's rather pleasant, though it's not to everyone's liking.
This drink can easily be mistaken for a "milkshake," primarily due to the sweet chocolate liqueur and the sweetened condensed milk (rarely seen in mixed drinks). It relates to one of the musical's most well-known scenes in which Sarah Brown gets a "bit" tipsy on the drink. Sky Masterson leads her to believe that it is simply "sweet milk" and that Bacardi is a "preservative." It's quite funny but a rather devious trick to play on someone who doesn't drink!
Gather the ingredients.
In a cocktail shaker filled with ice, pour the rum, chocolate liqueur, and sweetened condensed milk.
Garnish with a pinch of cinnamon and chocolate shavings on top. Serve and enjoy.
- If sweetened condensed milk is too rich for your taste, use one of the more common dairy cocktail ingredients as a substitute. Milk or cream are good choices, or you can split the difference and use half and half.
- Since Bacardi created this recipe, it is the recommended brand. Any rum will do. Typically, you'll want to stick with a light (or white) rum.
- A chilled cocktail glass will make this drink more enjoyable. If you don't have one pre-chilled, place a couple of ice cubes in the glass while you shake up the drink. Discard it before straining.
Is there an original dulce de leche cocktail or was it simply the playwrights' creative license? This question has a bit of a mystery behind it and it was revived along with the musical. Bartending guides from the 1950s make no mention of it. However, Eric Felton, author of the 2007 book "How's Your Drink?" (an in-depth look at the history of some iconic cocktails), did some digging into it for The Wall Street Journal.
Felton was able to find a similar cocktail called the Doncellita (Spanish for "little lady" or "maiden"—a rough translation). It was popular in 1950's Havana and is simply 2 ounces of crème de cacao topped with 1/2 ounce of heavy cream then adorned with a cherry. There's no shaking or mixing, but you will need to pour the cream over the chocolate liqueur using a bar spoon to ensure it floats.
How Strong Is a Dulce de Leche?