Name: Dominicana
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Aged rum (6-10yr); 45 ml Coffee liqueur; 30 ml Heavy/double cream

Dominicana
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Photographed in a Retro Coupe

Ingredients:
1 ¹⁄₂ oz	Caribbean blended rum aged 6-10 years
1 ¹⁄₂ oz	Galliano Espresso Coffee liqueur
1 oz	Double cream / heavy cream

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of freshly grated nutmeg..
STIR first 2 ingredients with ice.
FINE STRAIN into chilled glass.
Shake or whip cream to aerate then carefully pour to FLOAT on the surface of the cocktail.
Garnish with dusting of nutmeg grated over cocktail.

Allergens:

Recipe contains the following allergens:

Double cream / heavy cream - Dairy

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Just three ingredients – rum-laced coffee liqueur topped by a velvety layer of indulgent chilled cream. Basically, a rum-based White Russian but that description doesn't do justice to this delicious cocktail that's best appreciated in place of a dessert after a meal.

Consider adding sugar syrup if using a very dry coffee liqueur.

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History:

Adapted from a recipe created by Sasha Petraske during the early years of his iconic Milk & Honey bar in New York City, USA.

More cocktails by Sasha Petraske

Nutrition:

One serving of Dominicana contains 331 calories

Alcohol content:

1.7 standard drinks
19.3% alc./vol. (19.3° proof)
23.2 grams of pure alcohol

More Creamy (e.g. Dirty banana) cocktails
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 7 comments for Dominicana.
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Matt

30th November 2024 at 04:03

My "float" sank - I was really hoping for the drink as pictured. This is delicious - sweet, coffee, and a bit of rum (Appleton 8 yr). But not exceptional - kind of a rummy twist on a White Russian (I'll note that I do like this better than a White Russian).

Simon Difford

30th November 2024 at 07:01

Hi Matt. To make the cream float, you need to aerate it by whipping or shaking the container it's in. (I prefer to shake.)

1 reply

Peter McCarthy

20th June 2024 at 04:51

Made this with Bacardi 8 & Galliano Espresso. Delicious as-is. Very rich. Boozy but balanced. Excellent dessert cocktail if you want something a little less "mainstream". Very easy to make, so could be a good option for dinner guests.

Peter McCarthy

2nd September 2024 at 17:05

Just made this again, but served with ice in an old fashioned glass. Seems like a great option if you want to dial back the "richness" some, but still have a delicious "dessert" drink. (Plus, if you're feeling lazy, you can just stir the rum and liqueur in the glass until cold, then float the cream.)

Jack Reid

3rd July 2023 at 07:24

Made this with Appleton Signature Blend and Mr Black. I got rum, distinctly seperate from very dry coffee, and the cream was all but unnoticeable; it didn't hang together in any way. I added 10ml of 2:1 sugar syrup and gave it a dry shake and that improved it significantly. Next time I'd try Kahlua (and shaking all three ingredients up front).

Peter McCarthy

20th June 2024 at 04:53

Appleton 8 would probably do better than Signature but I think I'd avoid Jamaican rums altogether for this one. Not sure the "funk" is appropriate.

Paul Andrew

16th February 2024 at 21:03

For coffee liquors try Giffard Cafe. My best so far.
By the way I still can't make cream to float on surface. Even aerated. Maybe too much fat? Is 7% ok?

John Hinojos

15th October 2022 at 03:44

Perfect after dinner cocktail. Since the base is rum, we used the Flor de Cana Epresso Coffee Liqueur which is from Nicaragua and is rum based and not as sweet. Cocktail was perfect for a quiet evening and not overly sweet.

Angelo Pacifico

16th April 2022 at 16:55

Perfect. Made it today. My dad loved it!

Lorenz Kock

13th April 2022 at 19:44

I switched from a more expensive local made coffee liqueur to Kahula and was really disapointed but this is a great cocktail and perfecly uses the rather sweet Kahula. Also soooo much better than a white russian

David M.

6th February 2021 at 04:01

Delicious! Liked the recommended cream float technique. The nutmeg really takes it in a different direction from a White Russian.
Perhaps a bit sweet for my tastes. Might cut back the Kalhúa by a half ounce.