In his riff on the Twentieth Century cocktail, Joaquín Simó stays true to the spirit of the original by sticking with a clear spirit base, but opts instead for a blend of pisco and cacao spirit (“a distillate derived from the pulpy fruit surrounding the cacao seeds,” he explains) in place of gin. The slight chocolate notes are further enhanced by white crème de cacao on the finish.
- 3/4 ounce pisco, preferably Campo de Encanto Acholado
- 3/4 ounce Solbeso Cacao Spirit
- 3/4 ounce white crème de cacao
- 3/4 ounce Lillet Rosé
- 3/4 ounce lemon juice
- 1 teaspoon simple syrup
- Combine all ingredients in a cocktail shaker and shake with ice.
- Strain into a coupe.