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3 Milks
Gregory Perez, Monkey’s Tail | Houston, Texas
This decadent cocktail is inspired by its creator’s two favorite desserts: pastel de tres leches and rum cake. Calling on Santa Teresa 1796 rum, a housemade tres leches blend and pineapple-strawberry syrup, this is a liquid shortcut to an after-dinner treat.
2 ounces tres leches blend (see Editors’ Note)
1 ¼ ounces pineapple-strawberry syrup (see Editors’ Note)
1 ½ ounces Santa Teresa 1796 rum
Garnish: maraschino cherry and grated nutmeg
Add all ingredients into a shaker with ice. Hard-shake for 20 seconds, then dirty-dump into a rocks glass. Garnish with a maraschino cherry and grated nutmeg.
Editors’ Note
Tres Leches Blend
6 ounces whole milk
4 ounces evaporated milk
5 ounces sweetened condensed milk
Combine milks in an airtight container. Stir contents until well-blended, then seal and refrigerate. Shake or stir before using.
Pineapple-Strawberry Syrup
720 grams of pineapple juice
400 grams of water
400 grams of granulated sugar
450 grams of diced strawberries
Combine pineapple juice, water and sugar in a pot over medium heat, stirring until the sugar is dissolved and the mixture is homogeneous. Bring to a simmer, and add strawberries. Stir occasionally for 20 minutes. Pass the mixture through a sieve into a metal bowl, then place bowl with syrup into an ice bath to shock. Bottle in an airtight vessel and refrigerate.
Order ingredients for this cocktail for delivery via Drizly.
