1 1⁄2 oz Gin, Plymouth
3⁄4 oz Crème de Cacao, Marie Brizard (white)
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice

Shake, strain, coupe. No garnish.


May be too sweet for modern tastes. Ted Haigh suggests using 1/2 oz or a scant splash of Crème de Cacao. Dan Perrigan suggests a mere 1/2 tsp. Also, consider using Cocchi American rather than modern Lillet.


Also Vintage Spirits & Forgotten Cocktails, Ted Haigh, p272. Dan Perrigan http://egullet.org/p1770015

Cocktail summary
Created by
W.J. Tarling
Is an
authentic recipe

Cafe Royale Cocktail Book (1937), reproduced in The PDT Cocktail Book

4 stars
4 stars
(26 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Regan uses 1.5 of gin and 0.5 of other ingredients. Used Plymouth, Kina L"aero, and Tempus Fugit Cacao — ★★★★★
  • Also good with an Islay instead of the gin — ★★★★
  • Made with Cocchi Americano and a scant 1/2 oz. cacao. That seemed about right, it only shows up, subtly, in the finish. Not bad, but there are better gin/lemon drinks. — ★★★
  • My recipe uses 1/2oz creme de cacao and Cocchi Americano in place of Lillet. Sub Genever for gin for a fun twist. — ★★★★★
  • Very nice with Cocchi and Tanqueray. — ★★★★
  • Sub'd Kina L'Avion and 3/8 tsp Cacao + 1 d Mole bitters. Just enough chocolate. Good, enough to make again, but not anytime soon. — ★★★
Similar cocktails
  • Lily Cocktail (updated) — Gin, Aromatized wine, Crème de Noyaux, Lemon juice, Lemon peel
  • 32nd Street — Gin, Junmai Sake, Dark Crème de Cacao, Lime cordial, Lemongrass
Dan commented on 11/04/2011:

Curated to spell out name and merge into this cocktail the variations of the existing "modern" variation.

if made with Tempus Fugit's creme de cacao and Kina L'Avion it is a lovely dance between tart sweet and chocolate

Going a bit skosh on the lemon juice allows the cacao to come through.