This is a fantastic drink.

Having terrible choices for crème de cacao locally I've resorted to making my own - and encourage others in a similar situation to do the same!

Absolute delight. It's a combination that you wouldn't expect. I used a tiny dash of dark Creme de Cacao alongside making it 22.5ml just to make it that bit richer and fuller. It is just a wonderful balance of flavours, and an exemplification of why the Cocktail Renaissance was so important for the modern cocktail scene.

The whole is more than the some of the parts. Sublime.

I have tried both Lillet Blanc and Americano Bianco, and actually think this drink is better with Lillet Blanc ...the sweetness of the grapes compliments the Crème de Cacao, more than the bitterness of Cocchi, in my opinion. Maybe I need to change my ratios for Cocchi - or use a better Cacao

I also don’t have Lillet but found a 2:1 sake:Becherovka a good substitute with a dash of chocolate bitters. Couldn’t decide if this is a before dinner aperitif or an after dinner digestif.

Amazingly tasty. I would have never stumbled across this combination of ingredients. Thanks to Ted Haigh and SD’s additional comments. My go-to June cocktail! Beefeater, Cocchi Americano, DeKyper Cacao.

Outstanding cocktail. Had it as a evening sipper on a rainy March evening. Delightful blend of flavours.

A tremendous cocktail. True alchemy that elevates every single ingredient. Has it lost a Difford star in the last few months? I wonder why???

I heard about Francois Monti, in his book he talks about Kina l'aero d'or, it's better than Cocchi Americano. He talks about The Kina cocktail from Savoy book, he says it's a kind of Martinez without maraschino. 40ml gin, 20ml kina l'aero d'or, 20ml punt e mes.

Possibly one of the best cocktails I’ve tried for a cool winter evening, perfectly balanced

The Twentieth Century is a superb, and, yes, elegant cocktail, if you can get the lemon/chocolate balance right. Unwittingly, my trials led me back to the Tuck ratio of 2:1:1:1, although I do tend to scant the lemon juice a little. Hitting the opening zing of lemon, followed by the suavity of chocolate is a difficult trick, as one is a strong, dominant "short" flavour; the other a perfumed, insidious "lasting" flavour. But when you hit the G spot, this is an outstanding and sophisticated drink.

The following variant works for me; the Cocchi Americano brings a pleasant bitterness, with a note of cinnamon: 1.5 oz gin, 3/4 oz Cocchi Americano, 1/2 oz crème de cacao, 1/2 oz lemon juice.

The original Tuck recipe was an eye opener, after trying the main recipe above. Completely different! Due to the extra lemon. I think I prefer the Tuck version (I had to sub Tanqueray) which comes across as a riff on a Corpse Reviver #2 with chocolate in place of orange. The chocolate is gone as a dominant flavour note but is still a key part of the overall impact. Mmmm.

Wanted to try this but I tend not to keep sweet vermouth in the house since I have trouble using it up. Eventually settled on a 2:1:1 ratio of gin, creme de cacao, and fresh lemon juice, and then added in a half each of dry white wine and grand ma, together with a tsp of sugar syrup, to try and fill in for the vermouth. I don't think the substitution is especially accurate, but I did enjoy the drink, which came together like a gimlet with additional aromatic complexity from the chocolate

This was very refreshing and a lot drier than I’d expected. Very enjoyable

Surprisingly good. A combination of never think of but it had a very refreshing sweet and sour thing about it. Good for a sunny afternoon.

I've had a few variations on this drink so I was intrigued by this spec. It's very chocolate forward, not in a bad way, but not what I expected from a Twentieth Century. I think I prefer the Meyer variation.