This clever riff on the Twentieth Century cocktail is the brainchild of mixologist Brian Miller.
Where the original had gin and Lillet Blanc (a white wine apéritif), Miller swaps in bourbon and Lillet Rouge (a red wine apéritif). The result is a complex, not-too-sweet sour cocktail with the faintest aftertaste of chocolate.
- 1½ parts Bourbon
- ¾ part Red wine apéritif
- ¾ part Crème de cacao
- ¾ part Lemon juice
Shake all ingredients with ice and strain into a small chilled cocktail or coupe glass.
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- The 19th Century Cocktail at Imbibe magazine