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20th Century Cocktail
When, as originally, this cocktail is made with Rutte Celery Gin, then celery notes are very obvious in the final cocktail - perhaps more so than in the...
John CARR
18th January at 14:34
The ingredients are all given space to express themselves, individually and collectively. I loved the harmonious balance of sweet-sour with cacao richness. This is something special.
7th January at 16:09
Fabulous mix of chocolate and citrus. Your choice of crème de cacao is critical. With De Kuyper's white CdC, it has a (milk chocolate) creme egg richness, though without the over-sweetness. With Giffard's CdC: dark choc, spicier, more complex. Very much looking forward to sourcing a bottle of Joerg Meyer's Dutch Cacao to see what else this cocktail can bring.
[20th Century Cocktail]
[20th Century Cocktail]
18th January at 14:38
I didn’t have the celery gin, but yes with the Dutch cacao. And with a couple of drops of celery bitters… elixir of the gods!
3rd November 2024 at 03:13
One of my favorites. I use Cocchi Americano. I really like these ratios.
28th October 2024 at 02:48
Tastes great with lime juice also!
8th October 2024 at 13:16
Stunning. Return visit with fresher and better ingredients.
The cacao delightfully enriches and supports the freshness and briskness of the gin, Americano and lemon. A bona fide classic. I’ll definitely be back.
The cacao delightfully enriches and supports the freshness and briskness of the gin, Americano and lemon. A bona fide classic. I’ll definitely be back.
27th September 2024 at 14:22
I used a (literally) heirloom bottle of regular crème de cacao, but more contemporary glass-fellows. Wow! Wonderfully rich, but also subtle. Elegant, as Philip says below. Five stars and will be retrying with fresher cacao when the ancient Marie Brizzard bottle runs out!
22nd April 2024 at 22:00
This drink is exceptional. I could not wrap my head around it so I had to make it to understand it and have been craving it non-stop since.
7th January 2023 at 01:56
I have made this drink with varios white Crème de Cacaos. De Kuper's exceeding hard to find Dutch Cacao is by far the best - and the only version deserving of a "5+" rating. It is transformative in this cocktail when made with Monkey 47 gin. The drink is merely exceptional without these two ingredients.
18th December 2022 at 05:08
Reduce gin to 1 oz
Use dark chocolate vodka 2/3 oz
Use quantities otherwise as shown
Use dark chocolate vodka 2/3 oz
Use quantities otherwise as shown
6th August 2022 at 04:57
Outstanding. A wonderful vintage after-dinner cocktail that is a must to try. Herbal with a hint of lemon. The cocoa is an undertone flavour, but is essential. Have been waiting to try for ages, but did not have the Americano. Served in a 1930s art deco coupe. Truly an outstanding moment.
21st July 2022 at 00:01
I used Hendrick's only because the bottle was getting low; The chocolate citrus combo with gin is not something I would have thought of on my own, ever. This is a fantastic drink.
25th June 2022 at 18:13
The senility may be kicking in at my age but I'm sure this used to be a 5+ cocktail. Though to achieve that rating one needs to follow the Meyer spec, to the letter. Any other suggestions for the Celery Gin?
27th June 2022 at 09:09
It did indeed used to be a 5+ but personally, I'm now following the recipe in the recipe in the "Twentieth Century" link above as seems more of a crowd-pleaser. I'm presently using original Rutte Dry for all but new Rutte Dry (already available in the Netherlands) includes celery leaves in its recipe: "juniper, celery leaf, coriander seed, angelica, hand-peeled orange zest, cardamom; all organic."
14th June 2022 at 21:06
I substituted Lillet Blanc for Americano…delicious.
23rd March 2022 at 16:08
Good, but sorrily not up to our taste because the cacao note is too dominant, although I used a quite strong Gin ("Wild Boar"). It could be interesting to replace a part of Creme de Cacao with something orangey, possibly Triple Sec and use a bit more lemon. This would naturally be a different cocktail...
29th May 2022 at 07:55
I’ve replaced half the creme de cacao with passionfruit syrup. Magical.
20th April 2021 at 18:50
I don't have Celery Gin so I used Beefeater and added a dash or two of celery bitters. I really like the version without, but it's even better with the bitters for my taste. Great recipe either way!
27th January 2021 at 00:12
Mmm chocolate and citrus really nice compliment to London dry gin
23rd November 2020 at 06:10
I would never have thought of putting creme de cacao with gin, but this cocktail has amazed me and friends who have tried it. Initially I tried it just with Monin creme de cacao syrup because that is all I had, and it was ok, a bit sweet perhaps, but then I got hold of some real creme de cacao liqueur and used that instead and it was great.
3rd July 2020 at 22:58
I'm glad the 20th century is over.