Ted Haigh's novelty-sized book, Vintage Spirits & Forgotten Cocktails, is required reading for any mixologist. Although many of its cocktails aren't quite forgotten to the hobbyist, his writeups are informative and his tweaks to the recipes are balanced. I've mixed about half the cocktails, so far, and have found none so exciting as the Twentieth Century. This cocktail balances its far-disparate flavors almost by magic.
Twentieth Century
- 1½ oz Gin
- ¾ oz Lillet Blanc
- ¾ oz Creme de Cacao (white)
- ¾ oz Lemon Juice
This cocktail was invented and named back when the twentieth century was something to boast about. Actually, it was named after that marvel of engineering, the Twentieth Century Limited. Ted Haigh says this cocktail tastes like Art Deco. I agree. My favorite cocktails are time machines to the past. This cocktail is a steam-powered time machine with gentle curves.
The creme de cacoa is what interested me, upon first reading the recipe. I can count the number of good cocktails using cacoa on one hand. I can count the number of great cocktails using cacoa on one finger: this cocktail. The chocolate is just a subtle afterthought. It tastes like opening your grandmother's spice cupboard and getting a whiff of her baking chocolate amongst the other smells.
On that note, I mixed my latest Twentieth Century using Aviation gin. Aviation is a quality gin, but its flavor profile is difficult to mix with. Its coriander and cardamom notes are almost overpowering in many cocktails, including gin's signature Martini. Aviation works beautifully in this cocktail, however. My only regret is having to use Hiram Walker creme de cacoa. It's deuced hard to find good creme-style mixers, in the US. Please let me know if you have any tips.
this one sounds really quite nice... I bet I'd like it. but it might be the whole "art deco" thing influencing me!
Posted by kc on 29 Jan 2008, 7:34 PM
Then you'd probably like it because, somehow, it really does taste like that! Alas, you're likely to never find out. I don't suppose you have any mixologist friends, locally?
Posted by gilrain on 29 Jan 2008, 9:21 PM
The Twentieth Century is on my list to mix this weekend. Gary Regan suggests a 1/2oz of the creme de cacao, which you might try if you find the sweetness too assertive. I've been playing with substituting the Van Gogh Dutch Chocolate for creme de cacao in the (gin) Alexander and it is wonderful that it remains dry.
Posted by Ouroboros on 27 Feb 2008, 9:51 PM
I've taken to "accidentally" underpouring the cacoa, when mixing this, so I'm probably already using around ½ oz. I will definitely keep an eye out for the Van Gogh, however. A drier cacao replacement would be awesome!
Posted by gilrain on 27 Feb 2008, 11:58 PM