White Witch

Ezra Star, Drink | Boston

“I try not to drink more than two of these at a time,” says Ezra Star, general manager of Boston’s trailblazing cocktail bar Drink. “The last time I did, I ended up dancing on the bar top.”

Star first came across this oddball, white crème de cacao-spiked recipe about seven years ago, flipping through an old copy of Trader Vic’s Bartender’s Guide and has since applied her own personal tweaks: crushed ice instead of cubed (a more refreshing format), dry Curaçao in lieu of Cointreau (tempering the sweetness) and no powdered sugar (too messy).


Serving: 1

  • 1/2 lime, juiced (Retain shell for decoration)
  • 1/2 ounce dry Curaçao
  • 1/2 ounce white crème de cacao
  • 1 ounce overproof rum, preferably Wray & Nephew
  • Soda water, to top

Garnish: hollow lime, mint

  1. Combine all ingredients in a Collins glass filled with crushed ice.
  2. Swizzle to integrate.
  3. Top with soda water.
  4. Garnish with hollow lime and mint.