About
La Dorita dulce de leche liqueur is crafted with care from fresh dulce de leche and the finest vodka—both made from scratch, batch by single batch in the rolling hills of Pennsylvania.
The unexpected result is a refreshing liqueur as pure in character as it is smooth in taste. Creamy, sweet and irresistibly delicious, dulce de leche is one of Argentina’s most popular culinary delights. Ours is made exactly as our grandmother taught us: in small batches using local, farm-fresh milk. With no added preservatives, artificial ingredients, or additives, La Dorita’s original liqueur offers the best of both worlds—the golden taste of Argentina blended with the finest locally-crafted vodka made in North America.
Port wine, cordials and artisanal liqueurs—also known as after-dinner digestivos (digestive drinks)—are typical in Argentina as a post-dinner libation and a key ingredient in cocktails. They provide another excuse to linger around a meal just a little longer and create further opportunities for bonding and sharing. Among some of the more common digestivos are gancia, fernet branca, limoncello and dulce de leche liqueur. Gastón and Josephine had their first taste of dulce de leche liqueur at one of their favorite dining spots in Buenos Aires, La Parrolaccia del Mare. Gastón asked Josephine to marry him that same evening, so it’s no wonder that they have a special place in their hearts for dulce de leche liqueur.
La Dorita dulce de leche liqueur couldn’t be sexier . . . from the sleek cobalt-blue bottle to the velvety smooth drink contained within. It’s Gastón’s baby, and everything about it reminds us of him: You get what you see; a delicious liqueur made from natural ingredients only, with no added colorant, filler or preservatives. Gastón partnered with a good friend, Barry Young, who is a founding partner of PA Pure Distilleries, known for making the triple-distilled boutique potato vodka, Boyd & Blair. Barry and Gastón worked for more than a year to perfect the blend of dulce de leche and vodka, in an attempt to recreate that liqueur that Gastón and Josephine sipped on the night of their engagement. They not only captured its essence, but far exceeded its taste.
The process was challenging and arduous, with many a test batch wasted, as Gastón and Josephine were committed to keeping the drink natural. Alcohol naturally acts as a preservative, but as the liqueur is all natural and milk-based, it will naturally separate in time. This is the price we pay to stay natural, but all you need do is shake the liqueur fervently before serving. And, as is the case with real milk, the liqueur may curdle whenever it comes into contact with a weak acid such as lemon, tonic water or a lime cordial.
Gastón and Josephine sip the dulce de leche liqueur straight, over ice. Grandma Dorita drank it in her coffee after lunch, but not until she raised her glass and drank to your health. ¡Salud! Shortly after, she’d fall asleep in her chair for her afternoon siesta. Chin chin, abuela Dori! This one’s for you.