I’ve been mixing up cocktails at home for a few years now, and whenever the usual gin and tonics start to feel a little tired, I find myself coming back to the 20th Century. Honestly, it’s one of those drinks that feels like a secret handshake – almost nobody’s heard of it, but every time I make one for someone, they immediately want another round. On paper, gin with lemon, Lillet Blanc, and white crème de cacao sounds a little wild (or maybe even a little off-putting). But trust me – just give it a try. Somehow, it totally works.
A bit of backstory: the 20th Century was named for that luxury train that used to zip between New York and Chicago – very glamorous, very Art Deco. C.A. Tuck came up with it in 1937, and even though the drink doesn’t sound old-timey, you really do get that old-school feeling. Something about sipping one makes me want to put on a cloche hat and hop a cross-country sleeper car.
Strength & Profile
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Flavor-wise, the 20th Century is my kind of balance: it’s bright and citrusy from the lemon, but then there’s this silky, super subtle chocolate note from the crème de cacao that sneaks up at the end. Not like syrupy chocolate, more like the elegant chocolate dusting on a good tiramisu. It’s both refreshing and a little decadent at the same time – a cocktail that actually tastes like a surprise.
Last summer, I made one for my neighbor when she dropped by for dinner. She was totally skeptical about the idea of chocolate liqueur with gin, but one sip converted her. Now, it’s her absolute favorite, and I have to keep an extra bottle of crème de cacao stashed away for her visits.
Ingredients:
- 1.5 oz gin (I usually grab Beefeater, but go with your favorite London Dry)
- 0.75 oz Lillet Blanc
- 0.75 oz white crème de cacao
- 0.75 oz fresh lemon juice
- Lemon twist, for garnish
How to Make a 20th Century:
- Fill your shaker with ice.
- Add the gin, Lillet, crème de cacao, and lemon juice.
- Shake for a good 15 seconds – I usually just count out loud until the shaker is so cold it hurts to hold.
- Strain into a chilled coupe glass. (Tip: keeping a couple glasses in the freezer is a game-changer for last-minute drinks.)
- Twist a strip of lemon peel over the top to let the oils hit the drink, then drop it in.
If you’re after a non-alcoholic version, you can get surprisingly close. I’ve used Seedlip as a gin substitute, lemonade with a splash of tonic, and a tiny bit of white chocolate syrup. It’s not the same, of course, but it’s honestly pretty good for a “mocktail” version.
Pairings? I’ve served 20th Centuries with soft cheese – think brie or Camembert – or as an aperitif with seafood nibbles. The chocolate note also means it ends up being a pretty stellar match with desserts. One time, we had it with lemon madeleines and everyone lost their minds a little.
This recipe is super forgiving, too. If I run out of Lillet (happens more than I’d like to admit), dry vermouth is a decent stand-in and makes the drink lean a bit more herbal. Sometimes, if I want a little extra drama, I’ll swap the white crème de cacao for the dark stuff – bolder, more chocolate vibes. A friend of mine always adds an extra dash of lemon, and to be honest, it’s still delicious.
Looking to mix things up? There’s a riff called the “21st Century” where you toss in a dash of absinthe. Sounds weird, but it actually brings out a subtle, almost mysterious, note that plays really well with the chocolate.
Couple of quick tips:
- Always chill your glass. I know, I know – everyone says this, but it actually does make a difference.
- Use fresh lemon juice. If you’re tempted by the bottled stuff, don’t do it! It flattens the drink.
- Don’t stress if your measurements aren’t milliliter-perfect – the flavors play nice together.
I admit, the first time I heard “white crème de cacao with gin,” I was pretty sure I’d hate it. Instead, the 20th Century has become one of those recipes I just keep coming back to, especially when I want something a little different from the usual. It’s a little bit old-fashioned, a little bit unexpected, and – if you’re anything like me – guaranteed to earn a permanent spot in your cocktail rotation.
