In the world of mixology, there are many ways of introducing flavors. From the base spirit to syrups, juices, extracts, garnishes, and more, imbuing taste comes in many forms. A particularly effective ...

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 ...

The bottle of chocolate liqueur lying on your bar cart is far more versatile than you’d expect. DeKuyper Crème de cacao is one of those bar cart bottles that lives in your fridge, purchased once for a ...

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 ...