Twentieth Century

Gin, Lillet, white crème de cacao and lemon. Bright, with a surprising hint of chocolate.

Shaken · Coupe · Medium · about 3 minutes · about 19% ABV

Ingredients

• 45 ml Gin
• 22.5 ml Lillet Blanc
• 15 ml Crème de cacao
• 22.5 ml Fresh lemon juice
• Lemon twist (garnish)

Method

1. Chill the glass
2. Pour 45 ml gin into the shaker
3. Pour 22.5 ml Lillet Blanc into the shaker
4. Pour 15 ml crème de cacao into the shaker
5. Add 22.5 ml fresh lemon juice
6. Add ice
7. Shake hard
8. Strain
9. Garnish

About the Twentieth Century

Created by C.A. Tuck in the 1930s and named after the 20th Century Limited, a luxury train between New York and Chicago.

The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.

Twentieth Century FAQ

What's in a Twentieth Century?

45 ml gin, 22.5 ml lillet blanc, 15 ml crème de cacao, 22.5 ml fresh lemon juice, garnished with lemon twist.

How strong is a Twentieth Century?

About 19% ABV once mixed with ice, which is 2.0 Australian standard drinks per serve. That is stronger than a glass of wine.

Should I shake or stir a Twentieth Century?

Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.

What glass do you serve a Twentieth Century in?

A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.