“Crème de cacao definitely has a kitsch factor, which can be good in small doses,” says Henry Prendergast, Beverage Director at Chicago’s Analogue. “I think [it’s] great tempered with something a bit more bitter and austere…where the acid can balance out the richness of the syrup.” In the Sun Stealer, Prendergast does just that by mixing cacao white with bracing gin and herbal Fernet Branca, plus a dose of sweet vermouth, for a rich yet balanced spiced cocktail.
- 2 ounces gin, preferably Letherbee
- 3/4 ounces sweet vermouth, preferably Punt e Mes
- 1/4 ounce crème de cacao, white
- 1/4 ounce Fernet Branca
- dash orange bitters
Garnish: lemon twist
- Add all ingredients to a mixing glass and stir with ice.
- Strain into a coupe.
- Serve up, garnished with a lemon twist.