While both white and dark Crème de Cacao are chocolate-flavored, the dark gets its signature hue from caramel coloring, which some bartenders find to have an artificial taste. But others have found success with the deeply dark-chocolate-y, not-too-sweet version produced by Tempus Fugit. At Canon in Seattle, Jamie Boudreau contrasts the liqueur’s richness with acidity from fresh lemon and spice from bourbon, plus a dash of grenadine, in his Commodore.
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