Creme de cacao isn’t just dated—it’s all but defunct as a serious cocktail ingredient. Usually found on the bottom shelf, stuck between other sickly sweet liqueurs, it ranks right up there with Sour ...

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 ...

It’s entirely absent from the major cocktail books of the last 15 years, save for a historical explainer by David Wondrich. Even the big cocktail YouTubers don’t touch it. The content-hungry creators ...

Goodness, I’ve been getting lots of questions lately. I love it. Send me more! Leave them in the comments if you so desire. This week’s burning question reads: “What’s the difference between white and ...

Red wine is at home in this summery spritz. The Pineapple-Lambrusco Spritz is a simple summer cocktail made with fresh pineapple juice, Campari, crème de cacao, fresh lemon, raspberry liqueur, and ...

If someone were to create a “Guest at a Cocktail Bar” action figure and you pulled the string on the back, the first thing it would say is “not too sweet.” In the quest to make sure our cocktails aren ...