Jamie Boudreau, Canon | Seattle

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.


Serving: 1

  • 1 1/2 ounces bourbon
  • 1/2 ounce crème de cacao, preferably Tempus Fugit dark
  • 1/2 ounce fresh lemon juice
  • 1 dash grenadine

  1. Add all ingredients to a shaking tin with ice and shake.
  2. Strain into a coupe and serve up.