La Dorita Liqueur Iced Espresso

This cool drink will be a show stopper at your next dinner party. It is the perfect after-dinner drink to sip; just make sure to use decaf espresso or your favorite coffee flavor. It’s also a great way to put a leftover pot of coffee to good use. Instead of pouring it down the drain, grab an empty ice cube tray and create your own DIY coffee ice cubes. As the coffee melts, it creates a luscious layered drink that is a feast for the eyes and palette. The drink will become sweeter as the coffee continues to mix with the liqueur. IMG_4677

7 shots freshly brewed espresso, or coffee roast of your choice

3.5 ounces La Dorita dulce de leche liqueur

Orange peel, for garnish

Honey tea lollipop spoons (optional)

Brew coffee (we prefer espresso because the bitter roast provides quite a contrast to the sweetness of the liqueur) and set aside to cool. Pour into a mini-cubette ice tray and freeze overnight. Place half of the tray of coffee cubes into a tumbler and pour La Dorita on top. Garnish with orange peel and a honey teaspoon, to further offset the bitterness of the espresso cubes.

La Pulga

Argentina and Germany faced off in the 2014 World Cup final in Río de Janeiro.  In honor of the clash of these two giants, we created this refreshing and patriotic cocktail. It’s fashioned after the Argentine flag and named after Argentina’s national captain, Lionel Messi—also known as La Pulga, or, “the little flea that could.”  Dulce de leche made headlines in worldwide newspapers at the opening of the games due to Brazilian officials confiscating almost 90 pounds of it from Uruguay’s national soccer team as it arrived in Brazil. Why, you might ask, would a Uruguayan soccer team travel with their own dulce de leche? It’s an everyday flavor they rely on. In the end, Germany won in overtime 1:0, but Argentina gave them quite a fight! ¡vamos argentina! “la pulga” World Cup cocktail JCO

2.5 ounces La Dorita dulce de leche liqueur

2 ounces vodka

2 ounces Blue Curacao

1 ounce whipping cream

Combine 1.5 ounces of liqueur, vodka and Blue Curacao in a shaker with ice; shake well and strain into a martini glass.  Remove ice.  n the same shaker, combine the remaining liqueur and whipping cream, and shake well until it becomes creamy.  Layer on top. Garnish with a fresh lemon zest spiral.

messi with flag

Franktuary’s Dulce de Díaz

Franktuary, a unique hotdog shop in Pittsburgh that focuses on local libations, features this signature drink for Sunday brunch. It is a refreshing way to start a lazy Sunday, and goes great with their smoked salmon hotdogs. ¡Bravo!

franktuary’s dulce de díaz from Franktuary Restaurant Twitter Account

1 ounce La Dorita dulce de leche liqueur

1 ounce espresso

1 ounce Banana Infused Jameson

Nutmeg, for garnish

Combine all ingredients in a cocktail shaker with ice and serve cold. Garnish with nutmeg.

Dulce de leche liqueur spun shake

As the summer nights warm up, our cocktails cool down.  This dulce de leche liqueur shake makes the perfect cocktail for summer backyard get-togethers. I make sure to have virgin and spiked shakes ready, so as to not leave anyone out.

dulce de leche liqueur spun shake JCO

2 ounces La Dorita dulce de leche liqueur

1 ounce vanilla vodka

2 scoops coffee ice cream

Dark chocolate syrup

Using a tall, clear tumbler, layer inside of the glass with dark chocolate syrup. In a blender, combine ingredients and blend. Garnish with fresh mint leaves and raspberry skewers.

Sunset Dorado

This stylish drink is a feast for both the eyes and palette. We originally made it for an Academy Awards Oscars dinner party.  The golden layering of Chambord with the liqueur resembles the streaked orange sky of a beautiful California sunset.

sunset dorado JCO

2 ounces La Dorita dulce de leche liqueur

1 ounce Chambord

Using a tall, clear cordial glass, pour the Chambord then layer La Dorita on top. Serve with a bar of crisp, dark chocolate. Give a toast to thank the Academy!

La Dorita Coffee Martini

This rich drink will give you and your guests an excuse to linger around the dinner table, known as “sobremesa” in Argentina, sharing stories and enjoying each others company.  It is the perfect exclamation point to any soiree. If you want to sleep that night, I suggest using decaf dorita coffee martini purchased Shutterstock Royalty Free

1 ounce La Dorita dulce de leche liqueur

1 ounce espresso

1 ounce vanilla-infused vodka

1 ounce Kahlúa

whipping cream and coffee beans, for garnish

Combine espresso, vodka and Kahlúa in a cocktail shaker with ice; shake well and strain. Combine whipping cream with La Dorita liqueur; shake well until thick and layer on top.


La Dorita Crush

Nothing quite sets the mood for a romantic dinner like a beautiful cocktail that you’ve taken the time to create for your special someone. Crush on your Valentine with this sweet yet naughty treat. The frozen strawberries and cream create such a refreshing drink that you’ll have to pace yourself, as they go down too quickly.La Dorita Crush 2

2 ounces La Dorita dulce de leche liqueur

1 ounce vodka

2 ounces strawberry juice

1 ounce whipping cream

Put several frozen strawberries and a little water in a blender and liquefy. Remove seeds by passing the blend through a thin mesh. Combine strawberry juice, 1 ounce of La Dorita liqueur and vodka in a shaker with ice; shake well and strain into a martini glass. In the same shaker, combine remaining La Dorita liqueur with whipping cream, shake well until it becomes creamy and layer on top.  Garnish with fresh strawberries.



The Blue Moo

Our signature blue moo cocktail is in honor of Lara Wilson Shields from Le-Ara Wilson Farms, located 20 minutes from Pittsburgh in rural western Pennsylvania.  Lara is the fifth generation of the Wilson family overseeing this true family-owned-and-operated farm, along with her sister, mother and father. Lara was one of the first people that Gastón and I called when we decided to make, package and sell our dulce de leche.  We realized that we needed to source the milk direct from the farm, prior to it being pasteurized. Lara received us with open arms, and was a champion of our dreams.  She takes great pride in everything she does, and in turn makes our job a whole lot easier. For this, we toast her!The Blue Moo Cocktail

2 ounces La Dorita dulce de leche liqueur

1 o6-ounce package fresh or frozen blueberries

3 ounces unsweetened pomegranate juice

In a blender, puree blueberries with pomegranate juice and strain.  Combine puree and dulce de leche liqueur in a shaker with ice; shake and strain.

Lara Wilson Shields
Lara Wilson Shields


The Carlos Ramón

A La Dorita signature drink named after a friend’s grandson who was born in Panama in the fall of 2012. In celebration of his dad’s heritage, his parent’s handed out bottles of Patrón as baby gifts (gotta love those Panamians!)

The Carlos Ramon 1

1 oz.               La Dorita dulce de leche liqueur

2 ozs.             Silk Dark Chocolate Almond Milk

1 oz.               Patrón Tequila

La Dorita dark chocolate dulce de leche and non pareils

Prepare glass by rimming with La Dorita dark chocolate dulce de leche and decorate with blue and white non pareils.  Combine ingredients in a cocktail shaker with ice, shake & strain.

Chocodulce Liquer Cake

I first made this cake when we began experimenting with our dulce de leche liqueur recipes. We had so many batches that tasted great but weren’t quite the quality we wanted. What better way to use them than baking?  It adds just a hint of flavor to buttercream frosting, so subtle that it will keep your family and friends wondering exactly what it is that they are enjoying so much.  I carve out a round on the top of this cake, and put a plastic shot glass in it. That way, the birthday guy or gal can make a toast after making their wish.

chocodulce liqueur cake JCO


  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 11 tablespoons unsalted butter
  • 1 ½ cups granulated sugar
  • 2/3 cup Dutch-processed cocoa powder
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 1/3 cups warm water
  • Special equipment: Two nine inch cake pans, sides and base buttered and lined with baking parchment paper and slightly floured.

Chocolate Ganache

  • 12 ounces chocolate, chopped into small pieces
  • 1 cup heavy cream
  • ½ cup La Dorita dark chocolate dulce de leche at room temperature
  • 3 tablespoons La Dorita dulce de leche liqueur (optional)

La Dorita dulce de leche liqueur Buttercream Frosting

  • 3 large eggs
  • 4 large egg yolks
  • ½ cup water
  • 2 cups sugar
  • 3 cups of butter, at room temperature
  • 7 tablespoons La Dorita dulce de leche liqueur

Oven 325°


  • Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
  • Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
  • Bake cake for 35-40 minutes. Cool cake for 20 minutes after baking.
  • Remove cake from pan and let cool completely before frosting.

Dark Chocolate Dulce de Leche Ganache

  • Place chocolate pieces in a large bowl. Heat heavy cream and dark chocolate dulce de leche, mixing together on medium high until mixture comes to a boil. Remove from heat and immediately pour dark chocolate dulce de leche cream over chocolate and stir until completely mixed and glossy.
  • Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set.   When you are able to spoon the ganache and it can hold its texture, it is ready for spreading.

La Dorita dulce de leche liqueur Buttercream Frosting

  • Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
  • In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234° and 240° F on a candy thermometer.
  • Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture, mixing on low speed the entire time.
  • Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes.
  • Stir in the salt and La Dorita dulce de leche liqueur.

Layering with Dulce de Leche

  • Take your two 9-inch cake and level each one out.
  • Place the bottom layer on a cake plate. Spread a thick blanket of dark chocolate dulce de leche ganache on top. Add the second layer and frost the top and sides of the cake with the buttercream.
  • Place cake in refrigerator until ready to serve.
  • For a semi-homemade version, use your favorite cake mix