Pingo Salgado
Pingo Salgado is a sour, citrus and coffee cocktail made with Vodka and Liqueur, with moderate flavor complexity.
Ingredients
- 40 ml vodka
- 25 ml coffee liqueur (recommended: Cabra Lab)
- 15 ml salted caramel syrup (Monin, 1883, or similar)
- 20 ml lime juice
- 1 pinch salt
- Ice
- 3 coffee beans
Method
- In a shaker, combine the vodka, coffee liqueur, salted caramel syrup, lime juice, and pinch of salt.
- Fill with ice and shake well.
- Double strain into a chilled coupe, no ice.
- Finish with the three coffee beans.
FAQ
What is in a Pingo Salgado?
A Pingo Salgado is made with 40 ml vodka, 25 ml coffee liqueur (recommended: Cabra Lab), 15 ml salted caramel syrup (Monin, 1883, or similar), 20 ml lime juice, 1 pinch salt, Ice and 3 coffee beans.
When should you serve a Pingo Salgado?
A Pingo Salgado fits dessert.
What is the bartender tip for a Pingo Salgado?
Neutral vodka: Elvéra buries the syrup under more caramel. The point is salted caramel + coffee, no espresso — the catalog already has the Espresso Martini and the Caramel Espresso Martini. Crème brûlée syrup is vanilla custard and won't substitute. The salt in the syrup plus the pinch keeps it from tasting flat; the 20 ml of lime keeps it from becoming a coffee martini without coffee. If your syrup is very thick, squeeze 5 ml more lime. Double strain into a chilled coupe (or rocks glass), no ice.