The market · Liqueurs and bitters

Crème de cacao

Chocolate liqueur, made by steeping or distilling cacao and sweetening it — in the Alexander, the Grasshopper and the 20th Century.

cocoa · vanilla · sweet

Kinds

White
Clear: lighter, cocoa and vanilla.
Dark
Brown: more roast, often coloured with caramel.

Goes with

creamcognaclondon dry ginlemon juice

Knowing it

Where to buy
Look for one made from real cacao; cheap ones taste of chocolate flavouring.
Worth knowing
Make your own: steep 100g cacao nibs in 500ml vodka or overproof rum for three or four days, strain, and sweeten with rich syrup to taste.

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