20th Century Cocktail
Saved by 20 People
About this Cocktail

Created by C.A. Tuck and published in The Café Royal Cocktail Book, 1937. One of my favorites and a great intro to gin for the timid bar guest.

  • 1.5 oz London Dry Gin
  • .75 oz Lillet Blanc
  • .75 oz Crème de Cacao
  • .75 oz. fresh lemon juice

Combine all ingredients in shaker with ice. Shake and strain into coupe.

  • Worthybar
    Love this drink. An improved version I've had recently was using Tempus Fugit's Kina in place of the Lillet. They also have a beautiful Creme de Cacao, so used that as well.

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