21st Century
A tequila-based cocktail with lemon juice, white crème de cacao, and Pernod. It is tart and off-dry, and moderate in strength at about 15% ABV.
5
Shake with ice and strain into a chilled coupe
21st Century
Making on the scale needs Web Bluetooth — use Chrome on desktop or Android. You can still Preview the steps.
Volume185 ml
Strength15% ABV
Alcohol28 ml (22 g)70 ml of vodka (40%)2.5 shots (of 30ml)
Sugar7.2 g (3.9%)2 sugar cubes
Acidity0.72%
Sweet vs sourTart
Jim Meehan, “New York” (2007)
Similar cocktails
East Village Athletic Club Cocktail
A tequila cocktail with lemon juice, Grand Marnier, and Yellow Chartreuse. It is lightly tart, off-dry, and moderate in strength at about 16% ABV.
Swapping crème de cacao for Grand Marnier and Yellow Chartreuse and dropping the Pernod rinse makes it less chocolatey, more orange-herbal, and less anise.
- Same: Blanco tequila and .75 oz lemon juice, shaken and strained into a chilled coupe.
- Different: 1.5 oz tequila instead of 2 oz; .5 oz each of Grand Marnier and Yellow Chartreuse instead of crème de cacao; no Pernod-rinsed glass.
Eclipse Cocktail
An añejo tequila cocktail with a small amount of mezcal, Aperol, Cherry Heering, and lemon juice. It is lightly tart, lightly sweet, and moderate in strength at about 14% ABV.
Aperol and Cherry Heering instead of crème de cacao add bitter orange and cherry, while añejo tequila and a mezcal rinse add oak and smoke.
- Same: 2 oz tequila and .75 oz lemon juice, shaken and strained into a chilled coupe with a rinsed glass.
- Different: Añejo tequila instead of blanco; Aperol and Cherry Heering instead of crème de cacao; a mezcal-rinsed glass instead of Pernod; a lemon twist.
20th Century
A gin cocktail with lemon juice, Lillet Blanc, and white crème de cacao. It is lightly tart, off-dry, and moderately strong at about 14% ABV.
Gin in place of tequila, plus added Lillet Blanc and no Pernod rinse, makes it more botanical and wine-like with less agave and no anise note.
- Same: .75 oz each of lemon juice and white crème de cacao, shaken and strained into a chilled coupe.
- Different: 1.5 oz gin instead of 2 oz tequila; .75 oz Lillet Blanc added; no Pernod-rinsed glass.
El Diablo
A low-proof blanco tequila cocktail with crème de cassis, ginger beer, and lemon juice. It is tart, lightly sweet, and about 13% ABV.
Cassis and ginger beer in place of creme de cacao and anise make it fruitier, spicier and lighter, with berry instead of chocolate.
- Same: Blanco tequila with .75 oz lemon juice and .75 oz liqueur, shaken.
- Different: No Pernod rinse or creme de cacao; creme de cassis and 1 oz ginger beer instead; strained over ice in a rocks glass with a lemon wheel and candied ginger.
Framboise Fizz
A low-proof tequila and raspberry lambic drink with lemon juice and dark crème de cacao. It has tart acidity and light sweetness, and is about 12% ABV.
Reposado tequila, dark crème de cacao, and a framboise top replace the blanco, white cacao, and Pernod, making it fruitier, cocoa-rich, and less anise-forward.
- Same: Tequila with .75 oz each of lemon juice and crème de cacao, shaken.
- Different: 1.5 oz reposado tequila instead of 2 oz blanco; dark crème de cacao instead of white; topped with 2 oz framboise; served in an egg coupe with raspberries; no Pernod rinse.
Witch's Kiss
A tequila-based cocktail mixed with apple butter, lemon juice, a lemon twist, and Strega. It is tart, lightly sweet, and of moderate strength at about 16% ABV.
Strega and apple butter replace the white crème de cacao, making it herbal and apple-spiced rather than chocolate-vanilla, and the omitted Pernod rinse drops the anise note.
- Same: 2 oz blanco tequila and .75 oz lemon juice, shaken and strained into a chilled coupe.
- Different: .5 oz Strega and a barspoon of apple butter instead of crème de cacao; no Pernod-rinsed glass; a lemon twist.
21st Century