MxMo: See Ecks Vee
It's that time again! Mixology Monday time! Our host this month is Katie at Garnish. (Here's the roundup post!)The them is chocolate. While I have been known to make boozy hot chocolate this time I'll go with white creme de cacao.
In my younger days I often shook up (in a cobbler!) a Grasshopper as after dinner tipple and this was my primary conveyance of creme de cacao into my belly. Eventually I made a substitution for the cacao and that became my house Grasshopper recipe, if you will. Perhaps I'll revisit it again but that's a story (and an ingredient) for another day.
On occasion creme de cacao appears in small doses in Tikicompliant recipes but more often I encounter it in classic styled drinks served up. While delicious there's, perhaps, an austerity to drinks such as Maxim, Twentieth Century, Rosencrantz & Guildenstern and the like. For me and for my money there's really only one reason to stock a bottle of creme de cacao. The Alexander!
Alexander No. 1
1.5 oz cream
1 oz gin
0.75 oz creme de cacao (white)
Shake. Strain. Coupe. Nutmeg.
adapted from Schumann's American Bar
There you have it! Classic delicious after dinner appropriate tipple.
Cheers!
In my younger days I often shook up (in a cobbler!) a Grasshopper as after dinner tipple and this was my primary conveyance of creme de cacao into my belly. Eventually I made a substitution for the cacao and that became my house Grasshopper recipe, if you will. Perhaps I'll revisit it again but that's a story (and an ingredient) for another day.
On occasion creme de cacao appears in small doses in Tiki
Alexander No. 1
1.5 oz cream
1 oz gin
0.75 oz creme de cacao (white)
Shake. Strain. Coupe. Nutmeg.
adapted from Schumann's American Bar
There you have it! Classic delicious after dinner appropriate tipple.
Cheers!
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