When I came across a digital version of a Cuban cocktail book from the 1930s on the website Mixellany, I was so excited to try out the recipes that I made my own creme de cacao, an ingredient in many ...

Instructions: Combine all ingredients in a shaker with ice and shake. Strain ice and shake again. Pour into a coupe glass and garnish with a shake of chocolate powder and cinnamon. Instructions: ...

If you don’t have crème de cacao, use neutral vodka or add a complementary note of flavor with bourbon, triple sec, crème de menthe or another liqueur. Omitting the alcohol altogether will cause the ...