Crème de Cacao Cocktails

29 drinks · Updated October 2026

Crème de cacao is a sweet chocolate-flavored liqueur made from cacao. In liqueur names, crème refers to a high sugar content, not dairy. It comes in clear (white) and dark versions, which affect a drink's color more than its flavor. It supplies sugar and chocolate notes rather than the thickness of melted chocolate. The Brandy Alexander combines it with brandy and cream. The Grasshopper pairs it with crème de menthe and cream, while the 20th Century combines it with gin, Lillet and lemon.

• 20th Century

  C.A. Tuck, Café Royal Cocktail Book (1937)

  1.5 oz Gin 0.75 oz White crème de cacao 0.75 oz Cocchi Americano 0.75 oz Lemon juice

• Alexander

  Classic (early 1900s)

  1.5 oz Gin 0.75 oz White crème de cacao 0.75 oz Heavy cream 2 tsp Egg white (optional)

• Barbary Coast

  Classic (Prohibition era; printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1 oz Blended Scotch 0.5 oz Gin 0.75 oz White crème de cacao 0.75 oz Heavy cream

• Brandy Alexander

  Classic (early 1900s)

  1 oz Cognac 1 oz Dark crème de cacao 1 oz Heavy cream

• Golden Cadillac

  Frank Klein, Poor Red's, El Dorado, California (1952)

  1 oz White crème de cacao 0.5 oz Galliano 1.5 oz Orange juice 1 oz Heavy cream 2 dashes Orange bitters

• Grasshopper

  Tujague's, New Orleans (1918)

  8 Mint leaves 1 oz White crème de menthe 1 oz White crème de cacao 1 oz Heavy cream

• Pago Pago

  Classic (printed in The How and When, 1940)

  3 Pineapple wedges 1.5 oz Aged rum 2 tsp Green Chartreuse 2 tsp White crème de cacao 2 tsp Pineapple juice 0.5 oz Lime juice

• Pink Squirrel

  Bryant Sharp, Bryant's Cocktail Lounge, Milwaukee (1941)

  1 oz Crème de noyaux 1 oz White crème de cacao 1.5 oz Heavy cream

• Princess Mary

  Harry MacElhone, Ciro's Club, London (1922)

  1.5 oz Gin 1 oz White crème de cacao 1 oz Heavy cream

• Twentieth Century

  C. A. Tuck (printed in William J. Tarling's Café Royal Cocktail Book, 1937)

  1.25 oz Gin 0.75 oz White crème de cacao 0.75 oz Cocchi Americano 0.75 oz Lemon juice

• White Witch

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  1 oz Overproof white rum 0.5 oz Dry curaçao 0.5 oz White crème de cacao 0.5 oz Lime juice 0.5 oz Soda water

• Bonfire Kiss

  Kellie Thorn, Empire State South, Atlanta (2015)

  1.5 oz Mezcal 1 oz Oloroso sherry 0.5 oz Crème de cacao 5 dashes Apple bitters

• Negroni Absinthe

  Sarah Morrissey, Ernesto's, New York (2022)

  1.5 oz Mezcal 1 oz Sweet vermouth 0.75 oz Cappelletti 0.25 oz White crème de cacao 3 spritzes Absinthe, for the glass

• Crimson Sour

  Natasha David, Drink Lightly (2022)

  1.5 oz Sweet vermouth 0.75 oz Lemon juice 0.75 oz Blood orange juice 0.5 oz Cacao nib Campari 0.5 oz Vanilla lactic syrup

• Michaelmas Term

  Al Culliton, Easthampton, Massachusetts (2022)

  2 oz Bonded rye 0.25 oz Ruby port 0.25 oz Crème de cacao 0.25 oz Averna 5 drops Saline solution

• Donato Punch

  Renée Fitzgerald, Punch Room, Tampa (2023)

  1.5 oz Orange rooibos tea 1 oz Añejo tequila 0.5 oz Clarified lemon juice 0.5 oz Clarified orange juice 0.25 oz Manzanilla sherry 0.25 oz Demerara syrup 1 barspoon White crème de cacao 1 barspoon Banana liqueur 10 drops Mole bitters 2 dashes Orange bitters

• Almost Foxy

  Adam Fournier, Los Angeles (2024)

  2 oz Apricot pit-infused bourbon 0.25 oz White crème de cacao (heaping) 8 dashes Apricot bitters Handful of Mint

• Tea Ceremony

  Takuma Watanabe, Martiny's, New York (2024)

  1.5 oz Japanese whisky 0.5 oz White crème de cacao 1 oz Hot coconut water 1 tbsp Matcha powder

• Tea Service

  Monkey Thief, New York (2024)

  5.5 oz Matcha milk punch Hot matcha lavender foam, to top 5 oz barley shochu 4 oz matcha tea, cooled 4 oz whole milk 1 oz coconut rum 1 oz Branca Menta 1 oz crème de cacao 1 oz coconut pandan syrup 1 dash citric acid solution

• Corn on Corn

  Matt Huntley, Three Dots and a Dash, Chicago (2026)

  1 oz Cacao butter-washed rum 0.75 oz Amaro Pasubio 0.75 oz Blanc vermouth 0.5 oz Corn bourbon 1 dash Angostura bitters

• Creamsicle Margarita

  Max Reis, Daisy, Los Angeles (2025)

  1.5 oz Cacao-infused reposado tequila 1 oz Tangerine cordial 0.5 oz Mezcal 0.5 oz Coconut liqueur 1 dash Mole Oaxaqueño bitters

• Chocolate Strawberry Negroni

  Ryan Williams, Poka Lola Social Club, Denver (2021)

  1 oz Gin 1 oz Strawberry Campari 0.75 oz Sweet vermouth 0.25 oz White crème de cacao

• Ridgeline

  Vincent Ramirez-Boyce, Death & Co, Denver (2025)

  1 oz Mezcal 0.75 oz Oloroso sherry 0.75 oz Americano rosso 0.5 oz Melon aperitif 1 tsp White crème de cacao

• Winnebago

  Dave Anderson, Death & Co, Denver (2021)

  1 oz Single malt Scotch 1 oz Jamaican rum (aged) 0.5 oz Ginger syrup (2:3), scant 0.5 oz Honey syrup (2:1), scant 1 tsp White crème de cacao 1 Egg white

• Darkness Calls

  Trevor Shores, Death & Co, Denver (2023)

  1.25 oz Reposado tequila 0.5 oz Dark rum 0.75 oz Sweet vermouth 0.5 oz Campari 0.25 oz White crème de cacao

• Police & Thieves

  Mike Perez, Death & Co, Los Angeles (2023)

  1 oz Jamaican rum (aged) 1 oz Cream sherry 0.75 oz Alpine amaro 0.25 oz White crème de cacao

• Please & Thank You

  Charles Knoll & Joshua White, Death & Co, Washington, D.C. (2025)

  1 oz Bourbon (100 proof) 1 oz Americano rosso 0.5 oz Campari 0.5 oz Clairin 0.25 oz Averna 1 tsp Crème de cacao

• Psycho Killer

  Jillian Vose, The Dead Rabbit, New York (2014)

  2 oz Irish whiskey 0.75 oz Cacao nib-infused Campari 0.5 oz Banana liqueur 0.5 oz White crème de cacao 2 dashes Absinthe

• Silk Stocking

  Ryan Chetiyawardana, The Cabinet Room, London (2009)

  2 oz Blanco tequila 0.75 oz White crème de cacao 0.25 oz Grenadine 0.75 oz Heavy cream