Don't be discouraged if you try this with the dark crème de cacao and it gets disturbed when you pour it! If you pour slowly and gently, it should settle back to the bottom of the glass 🍫🍋🍸 Head over to Curiada for your bottles! bit.ly/backbaressentials
I am old enough that my parents and some of their friends had actually traveled on the 20th Century, and they talked about the luxurious experience. As a single-digit kid, I recall being at the train station in Chicago and being taken to see the train itself. To me, it seemed HUGE, but I was what.... maybe 2 and a half feet tall?? Thanks for the memories and for what looks like a really fun drink to make. Yay!!!
Yet another gem of a video...To my comment: This is a brand new cocktail to me. The education from Mr Anders continues! Can't wait to try this one. It sounds perfect!
Nah Anders... that garnish was an artwork in itself! Subtle enough to not distract, but impressive enough to wow those who notice the time and effort behind the craft.
I really enjoyed the intro with you sitting on the couch, it felt very cozy and intimate! Also yes please keep the histories coming I know I love them!
Drinking this one tonight, as I happen to have both white and dark crème de cacao in stock. I do wish you had shown how to make the garnish. It wasn’t too much!!
I love your commitment to gin! Have you thought about doing an episode on viewers requests based on bottles they were gifted but are at a loss as to what to do with them. Like, hypothetically speaking, Strega........
I have a very deep feeling about this cocktail. I just returned to bartending a month ago, I wasn’t good at it before, so I quit at the end of last year. But I still have a feeling that I am meant for bartending, so I took my time to learning more about it. After 4 months of self isolation, I went back to the bar and decided to do better. At one night, there’s a regular of the bar, and I was just starting as the point bartender, she love the last word, so I decide to make her the 20th century. After shaking it vigorously, I nervously pour the drink in the glass and handed it to her with my slightly shaking hands. She smelled it and take a sip, with uncertainty. But there’s the look of enjoyment started to appear on her face, and I immediately understand that it’s not really about myself, it’s all about the drinks and if you’re enjoying making it. The more relaxed of the person that makes the drink, it’s more likely it will tastes good. And now, the girl is one of my biggest fans, she will order a 20th century after she sits down before me.
Just made this for my wife and her friend and me, but without the dark cacao at the bottom since I didn’t have it. So good!!! Love some of these gin cocktails. Thanks for the vid Anders! Cheers everyone 😊
great video and loved the history lesson! as I've mentioned before is that Tempus Fugit Kina L'Aero D'or is a good substitution for Kina Lillet. The 20th century is even listed on the back of the bottle lol. Can't wait to try this one!
@@AndersErickson Kina L'Aero D'Or is worth it. A little bit stronger in flavor than the Cocchi, more of a traditional Kina, so be aware; but that just means its bitter bite stands out just a little more. I haven't tried a 20th Century, but it makes a great Corpse Reviver No. 2.
I just watched your grenadines and thought I’d share a discovery I made. pomegranates (and by extension homemade grenadine) contains anthocyanins which is the same thing that makes cabbage purple. This substance acts as a universal indicator so as the PH changes the color changes. Drinks that are acidic will turn it more bright red then pink while basic drinks a dark purple to blue color. It works best with fresh juiced pomegranate rather than bought store juice.
I wanted to make a 20th Century, but my local store didn't have the chocolate liqueur. But I'll keep looking. this looks like a great drink. Instead, I made your Corpse Reviver no. 2 last night for the first time and liked it quite a bit. And that Cocchi Americano is delicious! Never had it before. Tastes great on its own and it also make a delicious gin martini. A wonderful alternative to my usual Dolin dry vermouth.
Aaaah, I like the pun..... "Give it a shot." Fun video too man. I really like your happiness. I bought 21 bottles of good, yummy mixing liquor 4 weeks ago and am enjoying these daily cocktails SO much. Almost through most of the IBA book. Such a treat. And your videos really add to that experience. Thank you. And your new place looks nice. I hope it brings you guys much joy.
This cocktail blows my mind. I never would have thought to have a gin cocktail that mingles with some chocolate notes! adds the cocktail to the weekend plans!
I came accross another cocktail that has gin, creme de violet, cassis, lime juice and Aztec chocolate bitters. It was surprisingly good and had a finishing taste that can only be described as a tootsie roll.
wow, YT stopped recommending your videos after I quit my bar job. Amazing how YT knows. Guess what? went live after 1 training (that was supposed to be 5) I step in tonight and YT recommends this video. They are listening to everything we do. I spoke of chocolate tonight at the bar for long periods of time.
It’s interesting that you said you were going for art deco with the garnish because that’s how i describe the flavor of the 20th Century to my friends. Somehow this cocktail exudes the essence of art deco in its very taste. One of my very favorites for the unique combination of flavors.
I'm just going to say this l love your videos you are my favorite cocktail guy and l looked at others you are so awesome and cool keep up the great work and videos.... your channel is my favorite cocktail channel.
Love your videos! I found a garibaldi recipe I really like from another RU-vidr, but would love to see your take on the garibaldi or ways to improve it
I just made my first 20th century before watching and when you also subbed the Lillet with the Cocchi Americano I felt like a genius because I did the same haha
I really enjoy this channel and have made...and quite enjoyed several of the drinks...so thank you :) my only problem is that living in Utah, it can be challenging to get some of the ingredients. I get what I can when I travel out of state, and other times just have to substitute with what's available
I love this drink. I've had it a few times and it's just perfect for this time of year... I've never seen it done with the dark crème de cacao, though - definitely going to try it. If you could have only one bottle of crème de cacao, which one would it be? I don't live in the states, so it's hard for me to find the bottles recommended in most cocktail books I've looked through.
Am building my cocktail ingredients - I have light crème de cacao but I obviously need the dark one! I have Banane du Bresil liqueur & Cherry Bitters coming tomorrow - exciting! ❤
I'm doing backflips in my living room, Anders, because I'm so gald you made this video! I've been making this cocktail for years, and it's amazing. Funny thing, I never taste chocolate; the creme de cacao just imparts a nice burn to the drink. And I recommend sipping one while you watch the movie Twentieth Century with John Barrymore and Carole Lombard.
I’d probably start with a lighter style rum (Don Q Gold, Flor de Caña, Angostura 1919, etc) or an agricole-style. Of course it could be amazing with other styles too!
Hi Anders, love the look of this one. Do you have any recommendations for a good white creme de cacao if I can't get my hands on the Marie Brizard stuff? The UK seems to be fresh out of it 😅
This one excites me as I very much love the Corpse Reviver #2, probably my second favorite gin cocktail just after the Last Word. I don't currently have any creme do cacao but your comment about the white chocolate being vanilla-y causes me to pose this question: what about leaning into that vanilla idea with something like Licor 43 in place of a cacao? Thoughts? I am thirsty after a hellish Monday so I might just try it anyway ;)
I'm new to homemade cocktails and i was wondering if you double the amount in the shaker to make 2 cocktails, do you use more ice? Or do you recommend only making one cocktail in the shaker at a time? Great videos by the way.
I was making this and got inspired to play around with the creme de cacao. The result, is a liquid version of Terry's Chocolate orange (you know the ones you bang on the table at Xmas time). 1 oz each of light rum, and white creme de cacao, 3/4 oz lemon juice, 1/4 oz dry curacao. Shaken and served up. I'm going to try it foamed as well, maybe with some cocoa nibs sprinkled on top.
Will try this using the Kina L'Aéro d'Or I have-said to be a decent sub for Kina Lillet. (which I bought for Corpse Reviver #2, and I also tried a Vesper with it (watching a Bond movie, first and last time for that drink, meh).
Yes, I actually have the ingredients. Except the dark creme de cacao. Guess I'm going to the store. Please share how to make the garnish because that was beautiful. I like a good garnish, it makes me feel like I'm at a resort.
I made this with Lillet and ended up adding 1/4 oz each of Gin and Crème de Cacao. Lemon was dominating, and needed more sweetness. Now, I’m making this in December, so maybe this is winter taste thing. Cheers!
Hey anders, great video! Can you tell me the font you use for your name in the intro? I like it and want to use it to make a menu for my “home bar” when I have guests over.
Without having knowledge of this cocktail, and having purchased a bottle of creme de cacao for Alexanders (which, it turns out, I don't love), I developed a cocktail very similar to this not long ago! Ratios are a bit different and it uses red vermouth instead of the cocchi americano. More like 3 parts gin, 2 parts each sweet vermouth and creme de cacao, and 1 part lemon
Can you please do a coffee based cocktail? I really love my espresso and if it could be made boozier along with a hint of say orange, it'd be heavenlyy Thanks!
Love your channel!!! I was watching an old movie the other night and this “nightclub “ was serving a Polynesian pearl diver...rum cocktail. Was wondering have you heard of this/made this? It sounds delicious but could be dangerous... ha ha
