Jim Meehan (of PDT fame) created the Dulce de Leche as an homage to rum raisin ice cream. It’s a perfect match for that classic flavor, without being cloyingly sweet.
Meehan uses Pedro Ximénez sherry here, the richest and sweetest type. If you use any other type of sweet sherry, you might want to add a touch of brown sugar syrup to keep the sweetness level up to par.
Twist the grapefruit peel into a shaker, and then discard the peel. Add the remaining ingredients to the shaker, without ice. Shake vigorously, add ice, and shake again. Double-strain through a fine mesh strainer into a chilled cocktail or coupe glass. Garnish with a pinch of grated cinnamon.
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