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

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 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 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

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