Shaken · Coupe
GarnishBite-size crispy rice treat
Shaken · Coupe
Demi Natoli, The Patterson House, Nashville
Arroz con Leche cocktail recipe
What goes in it
- 1.5 ozBarbados rum
- 0.5 oz
- 0.5 ozAmontillado sherry
Bottle · Amontillado Sherry
- 0.5 ozCoco syrup
House prep · Recipe below ↓
- 0.5 ozCinnamon syrup (1:1)
House prep · Recipe below ↓
- 1Whole egg
- 1 barspoonSweetened condensed milk
- 2 dashesOrange bitters
Bottle · Orange Bitters
- 1 dashAngostura bitters
Bottle · Angostura Bitters
Method · Shaken
- 1Shake everything hard with ice.
- 2Strain into a chilled coupe and garnish with a bite-size crispy rice treat.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Bite-size crispy rice treat
Prep ahead
House prep
Coco Syrup
- Yield
- About 24 oz
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 2 cupsCoconut milk fat (from four to five chilled cans)
- 0.25 cupCoconut milk powder
- 200 gSugar
- 200 gWater
Method
- 1Chill the coconut milk cans for a day, scoop off the solid fat and discard the liquid. Warm the fat with the powder, sugar and water over low heat, then blend smooth with an immersion blender.
House prep
Cinnamon Syrup (1:1)
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partwater (by weight)
- 3 cinnamon sticks per cup of water, broken up
Method
- 1Simmer the cinnamon in the water for 5 minutes. Stir in the sugar until dissolved, then let steep as it cools, about 2 hours. Strain. Store in the refrigerator.
About the Arroz con Leche
Arroz con Leche is a cocktail made with barbados rum, overproof aged rum and amontillado sherry, created by Demi Natoli at The Patterson House.
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