Name: Barbary Coast
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Scotch whisky; 15 ml Gin; 22.5 ml White crème de cacao; 22.5 ml Whipping cream

Ingredients

1 fl oz

Blended Scotch whisky

1/2 fl oz

Hayman's London Dry Gin

3/4 fl oz

Giffard White Crème de Cacao Liqueur

3/4 fl oz

Whipping cream

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of grated nutmeg.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Dust with freshly grated nutmeg.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Barbary Coast contains 206 calories

Alcohol content:

1.3 standard drinks
19.45% alc./vol. (38.9° proof)
18.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Whipping cream — Dairy

History

A Prohibition-era cocktail (1920-1933) of unknown origin, the term Barbary Coast referred to a nine-block area was cantered around Pacific Street (now Pacific Avenue) between Montgomery and Stockton Streets, which during the second half of the 19th and early 20th centuries was a red-light district popular with sailors.

Comments & Discussion

Please log in to make a comment

Caspian Berggren Premium Member Commenter Appreciated Commenter 4 months ago

It's not super complex but it's interesting enough. I'm generally hesitant about scotch in cocktails because they tend to give off a malty note that sticks in your throat, but in this it really worked well. I think the cream especially helped keep it all together. Gin and scotch is a combination that is kind of underrated honestly.

Simon Sedgley Premium Member Commenter Appreciated Commenter 6 months ago

'Serious' indeed. The combination of Scotch and gin give it a lovely gentle bite.

Malcom Fitzcarraldo Premium Member Appreciated Commenter Commenter 7 months ago

This, the Bird of Paradise, and the Pink Squirrel inspired me to create something a little less sweet and a shade smokier, which I'm currently calling the Mexican Fox Squirrel: 1 1/4 oz Montelobos Espadin Mezcal, 1/2 oz Tempus Fugit creme de cacao, 1/2 oz Tempus Fugit creme de noyaux, 1 1/2 oz cream (I used Country Crock non-dairy whipping cream, but regular whipping cream is fine, too). Shaken with a ground nutmeg garnish.

Ruth Harvey Commenter Appreciated Commenter 9 months ago

No one I have given this cocktail to has been able to identify any of the individual ingredients.... but they all live it!

Simon Sedgley Premium Member Commenter Appreciated Commenter 6 months ago

We agree that it is not enough to simply sip on a cocktail; one must actually live it. Your friends sound like a lot of fun. Cheers.

Bocman Commenter Appreciated Commenter 9 months ago

In my opinion, cognac or gin is more suitable for cream and cacao liqueur than any whisky. 🤷‍♂️

Justin Aniello Commenter Appreciated Commenter 11 months ago

This one ended up suffering a bit by comparison as I had the Bird of Paradise prior, which I liked more. This is still good, the flavors mix well together with the cream, but the tequila in the Bird of Paradise just hit better plus the added nuttiness.

Ruth Harvey Commenter Appreciated Commenter 1 year ago

Such a versatile and delicious drink... perfect for almost every occasion.

Calvin Grant Premium Member Commenter Appreciated Commenter 2 years ago

Back in the late '70s I was enthralled by a couple of creamy cocktails, Mrs. Bailey's Bush (50/50 on the rocks) and a Dirty Mother (tequila, Kahlúa and cream). Barbary Coast reminds me how good those were yet how much more subtle and sophisticated they could have been. Exceptional drink.