A 1930s gin sour brightened with Lillet Blanc and an unexpected whisper of white crème de cacao, whose chocolate note ghosts through lemon in a surprisingly elegant way.

20th Century

A pre-Prohibition cognac-based dessert cocktail where crème de cacao and fresh cream wrap the brandy in silky chocolate richness — the velvet-gloved ancestor of the Brandy Alexander.

Alexander

An almond-chocolate cream cocktail — amaretto's marzipan warmth pairs with white crème de cacao and cream in a silky, dessert-focused riff on the Alexander family, finished with fresh nutmeg for a fragrant, nutty finish.

Amaretto Alexander

A fireside indulgence spiking hot coffee with amaretto and chocolate syrup, crowned with whipped cream for a nutty, roasty, cocoa-laced warmer.

Amaretto Hot Chocolate

A rarely seen San Francisco curio splitting Scotch, gin, and rum with crème de cacao and cream, delivering a smoky, chocolatey, unapologetically rich dessert sipper.

Barbary Coast

A postwar dessert classic of brandy, crème de cacao, and cream dusted with nutmeg, drinking like a boozy chocolate milkshake and famously name-dropped in song.

Brandy Alexander

A dessert-hour indulgence shaking vodka with crème de cacao, cream, and chocolate syrup into a silky, cocoa-rich sip that drinks like liquid truffle.

Chocolate Martini

A dessert-bar twist on the Negroni that draws crème de cacao into the classic equal-parts stirred template — the chocolate's sweetness softening Campari's bitter edge into a luxurious, grown-up after-dinner variation.

Chocolate Negroni

Dark creme de cacao adds a chocolate dimension to the classic Old Fashioned -- bourbon, chocolate, and bitters make for a dessert-worthy sipper.

Chocolate Old Fashioned

An unusual Prohibition-era pairing of spicy rye and white crème de cacao lightened with lemon and a hint of grenadine — the chocolate sweetness softens the grain, producing an accessible and genuinely surprising cocktail.

Commodore

The classic Brandy Alexander using dark creme de cacao -- a slightly richer, more intense chocolate note alongside Cognac and cream.

Dark Brandy Alexander

A plush 1950s dessert sipper that layers Galliano's vanilla and anise warmth against white crème de cacao and cream, yielding a silky, honey-gold pour that drinks like boozy ice cream.

Golden Cadillac

A New Orleans dessert cocktail shaken with green crème de menthe, white crème de cacao, and cream, drinking pale-green, thick, and tasting like an after-dinner mint.

Grasshopper

A liquid after-eight mint — white crème de menthe's cool peppermint flavor meets white crème de cacao's chocolate sweetness in a 50/50 cream cocktail named for the York Peppermint Pattie candy it so deliciously resembles.

Peppermint Patty

A Wisconsin supper-club dessert pour that whips crème de noyaux with white crème de cacao and cream into a blush-pink, almond-and-chocolate glass of liquid candy.

Pink Squirrel

The lesser-known rum sibling of the Brandy Alexander — dark rum's molasses depth swaps in beautifully for cognac against the sweet chocolate of crème de cacao and silky heavy cream, finished with a dusting of nutmeg.

Rum Alexander

Dark rum and chocolate in a warming mug -- coffee stand-in creates depth while whipped cream floats on top for a decadent cold-night treat.

Spiked Hot Chocolate

A mid-century American after-dinner classic — vodka, white crème de cacao, and heavy cream shaken into a silky, gently chocolaty sipper that is lighter and cleaner than the Brandy Alexander yet hits the same creamy dessert note.

Velvet Hammer

A dessert martini with white chocolate and vanilla -- creamy, indulgent, and sweet with vodka keeping the chocolate from becoming too rich.

White Chocolate Martini

Cocktails showcasing chocolate, cacao, or crème de cacao. Chocolatey drinks skew dessert-forward and indulgent.