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My high school graduation was in 1969, so karma led me to a book from that year to help me with my quest. (I should have been experimenting with alcohol in my early years.) I am leafing through “The Bartender’s Guide”, 29th edition printed, September, 1969 (original published June, 1940). So many drinks to choose from. First, I was torn between a gin drink or a whisky drink, Scotch whisky of course. I am becoming quite a fan of Famous Grouse. I do suppose I should make a transatlantic crossing and at least try what Jack Daniels has to offer. And I did enjoy the Tanqueray gin that I sampled. It was not what I expected. Botanicals! Dry gin! Lovely.
As I search, there is a drink that has both whisky and gin and crème de cocoa in it. Cocoa? That got my attention. What gal doesn’t appreciate cocoa? Crème de Cocoa is a liqueur. A liqueur is a sweetened spirit with various flavors, oils, and extracts. I was had at the mention of cocoa, but sweetened? Hey, I am a two sugars in my coffee gal, this is an amazing discovery. It gets even better, crème de cocoa is a rich, chocolate-flavored liqueur, made from cacao and vanilla beans. It has two colors: white & brown.www.drinkrecipesbar.com/drinks-glossary.html
Vanilla beans!!! My favorite gin, my favorite whisky, cocoa, and vanilla, does it get any better?
Leafing through the guide, I discovered that the drink Barbary Coast and Whizz-Doodle are the same drink:
¼ dry gin
¼ crème de cacao
¼ Scotch whisky
¼ cream
shake well with ice, strain into glass
note: DeKuyper has labels for crème de cacao and crème de cocoa. They are the same thing, a lively on-line discussion thinks it is a marketing strategy because of the revival of classic cocktails. Some sources say there is a difference between the light and the dark, others say there is only a color difference.
Well, this was an interesting cocktail, I wasn't too excited about it. I think I love the purity of the individuals by themselves.