More than just a drink, morir soñando is a Dominican staple, a creamy, citrus-kissed refreshment — sort of like an orange creamsicle in a glass — that evokes childhood memories and family gatherings.
Found in homes and colmados (convenience stores) alike, this beloved beverage is as much a part of Dominican culture as merengue and dominoes.
Its name, which translates to “to die dreaming,” captures the indulgent, almost dreamy balance of rich dairy and bright citrus — two ingredients that, when mixed correctly, achieve a near-magical harmony.
This cocktail is from Nelson German’s book, “” (Ten Speed Press, $24).
To Die Dreaming
Yield: Serves 1
INGREDIENTS
Angostura-infused crema:
- 5 dashes Angostura bitters
- 1 cup heavy cream
To Die Dreaming:
- 1 3/4 ounces Brugal Añejo Dominican rum
- 1/4 ounce St. Elizabeth Allspice Dram
- 1/4 ounce hibiscus syrup
- 1/2 ounce frozen orange juice concentrate
- 3/4 ounce tangerine juice
- 1/4 ounce orgeat syrup
- 5 dashes Angostura bitters
- 1 tablespoon (1/2 ounce) Angostura-infused crema, for garnish
- Freshly grated nutmeg, for garnish
DIRECTIONS
Make the Angostura-infused crema: In a blender, combine the Angostura bitters and heavy cream. Blend or pulse gently for about 30 seconds, until the mixture thickens and looks like soft serve — you don’t want whipped cream. If not using immediately, store in the refrigerator in an airtight container for up to 3 days. Stir or whisk gently before serving to restore its texture.
Make the cocktail: Put the ice in a cocktail shaker, then add the rum, dram, hibiscus syrup, frozen orange juice concentrate, tangerine juice, orgeat and bitters. Shake vigorously for up to 30 seconds, until the shaker is frosted on the outside and the drink is well chilled. Strain into the chilled glass. Top with the Angostura-infused crema and a light sprinkle of freshly grated nutmeg before serving.
Chef’s note: Unlike sweeter rums often associated with the region, Brugal Dominican rum’s defining characteristic is its dry, refined profile, a result of its aging process exclusively in American oak barrels previously used for whiskey. This approach imparts flavors of vanilla, oak and subtle spice while maintaining a clean, balanced character.
Reprinted with permission from “” (Ten Speed Press, $24). Text copyright © 2026 by Nelson German. Photographs copyright © 2026 by Eduardo Gonzalez. Illustrations copyright © 2026 by Fanesha Fabre. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
