Bring Back the White Witch
Bartender Ezra Star reimagines the oddball, crème de cacao-spiked Trader Vic classic.
- story: Drew Lazor
- photo: Lizzie Munro
John deBary’s Brandy Alexander
John deBary's edit of the after-dinner classic uses milk instead of cream, which offers creaminess without the weight.
Peppermint Bark Eggnog
Tom Macy’s single-serve riff on eggnog blends flavors of chocolate and mint with rum and Cognac.
Colonial Affair
Joaquín Simó's riff on the Twentieth Century cocktail features a split base of pisco and cacao spirit.
Bringing It Back Bar: How to Use Crème de Cacao
Every bar sports marginal bottles that elude even the most seasoned drink-makers. In "Bringing It Back Bar," we shine a light on overlooked bottles and devise recipes to take them…
- story: Punch Staff
- photo: Marie de Brizard
Alexander the Great
Like the forefather of an Espresso Martini, this relative of a traditional Alexander, from The Stork Club Bar Book, goes down like a milkshake with a sharp boozy snap at…
The Hardy Boy
In The Hardy Boy, Seth Friedus uses cacao white as a modifier, combining it with rye, Suze and housemade wormwood and peppermint syrup.
Sun Stealer
In the Sun Stealer, Henry Prendergast mixes cacao white with bracing gin and herbal Fernet, plus a dose of sweet vermouth, for a rich yet balanced spiced cocktail.
