20th Century

Ingredients

½ oz Crème de Cacao (White)
1 ½ oz Gin
⅔ oz Lillet Blanc
⅔ oz Lemon juice
Lemon twist - for garnish

oz ml cl

Glass: Cocktail

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass. Garnish with the Lemon twist.

20th Century origin story

The 20th Century is a cocktail created in 1937 by a British bartender named C.A. Tuck, and named in honor of the celebrated 20th Century Limited train which ran between New York City and Chicago from 1902 until 1967. The recipe was first published in 1937 in the Café Royal Cocktail Book by William J Tarling, President of the United Kingdom Bartenders' Guild and head bartender at the Café Royal.

Created by: C.A. Tuck
Country: United Kingdom
Year: 1937

First appearance in Café Royal Cocktail Book published in 1937 by William J. Tarling

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Crème de Cacao (White)	?	?	?	?	?	?
Gin	115.9	0	1.6	0	0	0
Lillet Blanc	?	?	?	?	?	?
Lemon juice	4.4	0.0	0.2	1.4	0.5	0.1
Total	120.3	0.0	1.8	1.4	0.5	0.1

About the ingredients

Gin: Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis). Gin originated as a medicinal liquor made by monks and alchemists across Europe, particularly in southern France, Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains. It then became an object of commerce in the spirits industry. Gin emerged in England after the introduction of jenever, a Dutch and Belgian liquor that was originally a medicine. Although this development had been taking place since the early 17th century, gin became widespread after the William of Orange–led 1688 Glorious Revolution and subsequent import restrictions on French brandy.
Lillet Blanc: Lillet, classed as an aromatised wine within EU law, is a French wine-based aperitif from Podensac. It is a blend of 85% Bordeaux region wines (Semillon for the Blanc and for the Rosé, Merlot for the Rouge) and 15% macerated liqueurs, mostly citrus liqueurs (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti). The mix is then stirred in oak vats until blended. During the aging process, Lillet is handled as a Bordeaux wine (undergoing fining, racking, filtering etc.). In the original Kina Lillet formulation (so named with respect to its status as a quinquina), quinine liqueur made of cinchona bark from Peru was included among its ingredients. "Lillet" belongs to a family of aperitifs known as tonic wines because of the addition of quinine liqueur. The Lillet Blanc is a sweeter variant of the white-wine-based version with reduced quinine flavoring. It replaced Kina Lillet.