19th Century

Brian Miller, Pegu Club | New York

Commonly associated with the Twentieth Century cocktail—a gin-based drink with Lillet blanc, cacao and lemon—cacao also makes an appearance in this classic bourbon-based riff, originally created by Brian Miller at New York’s Pegu Club. Beginning with a hefty base of bourbon, it’s shaken with equal parts cacao white, Lillet rouge and fresh lemon juice.


Serving: 1

  • 1 1/2 ounces bourbon, preferably Woodford Reserve
  • 3/4 ounce crème de cacao, white
  • 3/4 ounce Lillet Rouge
  • 3/4 ounce lemon juice

  1. Add all ingredients to a shaking tin with ice and shake.
  2. Strain into a cocktail glass.