The Twentieth Century Cocktail: A Classic Journey

A sophisticated blend of juniper botanicals, chocolate undertones, and crisp citrus.

By Medha deb

Created on Sep 22, 2025

A sophisticated blend of juniper botanicals, chocolate undertones, and crisp citrus.

The Twentieth Century Cocktail is a lesser-known yet essential classic that bridges the worlds of gin and chocolate with bright citrus and subtle aromatics. Despite enjoying only brief fame upon its arrival in 1937, it continues to fascinate bartenders and cocktail enthusiasts with its unique blend and modern resurgence. This comprehensive guide explores the drink’s origins, flavor profile, mixing technique, variations, and significance in cocktail history.

Origins of the Twentieth Century Cocktail

The Twentieth Century cocktail traces its origin to the interwar period, a time of rapid innovation both behind the bar and beyond it. First included in The Café Royal Cocktail Book published in 1937, the drink was reportedly created by British bartender C.A. Tuck at the Café Royal in London. Its name was inspired by the 20th Century Limited, the legendary New York Central Railroad express train renowned for luxury, speed, and Art Deco styling—a fitting namesake for this elegant libation.

The drink captured the era’s fascination with progress and modernity.
Pairing gin with crème de cacao was a radical notion, defying the era’s usual accent on fruit and floral liqueurs.
The recipe appeared in print nearly 40 years after the train’s debut, signifying both nostalgia and futuristic spirit.

Classic Twentieth Century Cocktail Recipe

The Twentieth Century balances sharp gin, citrus brightness, and exotic chocolate. Here’s the time-honored recipe:

1.5 oz (45 ml) London Dry Gin
0.75 oz (22 ml) white crème de cacao
0.75 oz (22 ml) Lillet Blanc (or Cocchi Americano)
0.75 oz (22 ml) fresh lemon juice

Combine ingredients in a cocktail shaker with ice. Shake vigorously until well-chilled, then double strain into a chilled coupe glass. Garnish with a twist of lemon peel, if desired.

Understanding the Ingredients

Every element of the Twentieth Century cocktail contributes distinctively to its layered flavor:

Gin: A classic London Dry gin, crisp and juniper-forward, anchors the drink with botanicals.
White crème de cacao: Used for subtle chocolate sweetness without the intense richness or color of a dark liqueur.
Lillet Blanc (or Cocchi Americano): This aromatized wine offers floral and citrus notes, with gentle bitterness cutting through sweetness.
Lemon juice: Freshly squeezed, it brightens the blend and sharpens the finish.

Tip: Modern palates may prefer Cocchi Americano in place of Lillet Blanc due to reformulations in Lillet’s recipe since the 1980s. Cocchi offers closer bitterness and balance to the original.

Flavor Profile: Gin Meets Chocolate and Citrus

At first glance, gin and chocolate seem like odd bedfellows. Yet, the Twentieth Century cocktail brings these flavors into surprising harmony:

Aroma: A delicate interplay of juniper, citrus, and a hint of floral wine.
First sip: Bright lemon and crisp gin leap forward, immediately followed by soft, creamy notes of white chocolate and Lillet’s gentle bitterness.
Finish: The finish is dry, slightly earthy, with lingering cocoa, lifting the palate rather than weighing it down.

The effect is that of a grown-up, sophisticated drink: luxurious, layered, and unexpectedly refreshing. The cocktail’s structure ensures the chocolate does not dominate, proving far more subtle than dessert-like concoctions.

Mixology Tips and Troubleshooting

Always use fresh lemon juice, as bottled alternatives muddy the brightness essential to this drink.
Chill your glass ahead of time to maintain texture and taste.
Double strain after shaking to keep the drink perfectly smooth and free from ice shards.
If the drink is too sweet, opt for a drier gin or add a splash more lemon juice.
If too tart, a small extra portion of Lillet or crème de cacao can rebalance.

Ingredient Variants and Modern Adaptations

Adaptations and improvisations are almost inevitable—especially as ingredients evolve. Consider these modern twists:

Replace Lillet Blanc: Cocchi Americano is now preferred by many bartenders for its bolder, more bitter profile reminiscent of vintage Lillet Kina.
Try different gins: Contemporary craft gins (especially those highlighting floral or citrus botanicals) can bring new character to the drink without losing its balance.
Switch your crème de cacao: Some try dark crème de cacao for bolder chocolate, but this muddies the drink’s color and often overpowers the subtle gin. Purists always choose white.
Explore orange bitters: A dash heightens citrus and ties aromatic notes together for complexity.
Ice clarity and quality: Use high-quality, large ice for shaking; clouded or crushed ice often mutes flavors and over-dilutes.

Why Did the Twentieth Century Disappear?

Despite its promise, the Twentieth Century cocktail faded into obscurity by the 1950s, overshadowed by new trends and the rise of sweet, easy-to-make highballs. The Café Royal Cocktail Book was out of print for years, contributing to the drink’s disappearance. When craft cocktail historians and adventurous bartenders rediscovered it in the 2000s, their praise helped launch a quiet revival. Today, it’s a staple in modern craft cocktail bars and a favorite among mixology connoisseurs.

Historical neglect: Lack of mainstream publication and ingredient changes hurt the drink’s standing.
Resurgence: Resurfaced through classic cocktail guides and enthusiast websites, bringing it to a new generation of drinkers.

Comparisons: 20th Century Cocktail vs Other Gin Classics

Aspect	Twentieth Century	Negroni	Martini
Main Spirit	Gin	Gin	Gin
Other Key Ingredients	Crème de Cacao, Lillet, Lemon juice	Sweet Vermouth, Campari	Dry Vermouth
Flavor Profile	Chocolate, citrus, bittersweet, floral	Bitter, herbal, sweet	Clean, crisp, herbal
Color	Pale yellow to light gold	Red/Auburn	Clear
Ideal Glass	Coupe	Old fashioned	Martini glass
Garnish	Lemon twist	Orange peel	Olive or lemon peel

This comparison highlights just how unique the Twentieth Century is among its gin-based contemporaries, emphasizing chocolate and citrus where others focus on herbs or bitterness.

Similar and Related Cocktails

21st Century Cocktail: A contemporary riff using tequila instead of gin, and often with a chocolate bitters addition.
Corpse Reviver No. 2: Another gin, citrus, and aromatized wine concoction, but with Cointreau and absinthe for complexity.
Alexander Cocktail: Another early 20th-century classic using gin (or brandy), crème de cacao, and cream, served up as a dessert drink.
Aviation: Gin meets maraschino liqueur and violet—another floral and alternative pre-Prohibition-era classic.

Expert Tips for the Perfect Twentieth Century

Use a quality gin with pronounced botanicals for balance against the cacao and citrus.
Choose a freshly opened bottle of Lillet or Cocchi, as oxidized wine spoils delicate flavors.
Opt for clear (white) crème de cacao to keep the drink’s color and texture.
Don’t skip the garnish; lemon peel oils tie together aromatics and brighten the nose.
Measure precisely—an overpour of crème de cacao or Lillet will overwhelm the balance.

Home Bartender’s Troubleshooting

My drink tastes flat or dull: Your gin may lack botanicals, or your Lillet is oxidized. Try a different gin or a fresh bottle of Lillet or Cocchi Americano.
The chocolate dominates the flavor: Reduce crème de cacao by 0.15 oz and increase gin, or switch to a drier gin.
Too sour or sharp: Make sure your lemon juice is fresh and balanced with enough sweet liqueur.
Drink is cloudy: Double-strain after shaking; avoid crushed ice.
Drink is too sweet: Add a little more lemon juice or use a more bitter gin.

Historical and Cultural Notes

The Twentieth Century’s name, ingredients, and sensibilities reflect optimism and technological advancement of its era.
Its inclusion in the Café Royal Cocktail Book cemented its status as a classic.
It rarely appeared in American bars during the postwar period, contributing to its mystique and later rediscovery.
Now recognized as a must-know drink for cocktail aficionados and professionals alike.

Frequently Asked Questions (FAQs)

Q: Can I substitute other liqueurs for white crème de cacao?
A: No, dark crème de cacao will overpower the color and brightness of the drink. Stick with white to keep the proper texture and flavor profile intact.
Q: What is the best gin for this cocktail?
A: A classic London Dry gin is favored, but a more floral gin can add a new twist. Avoid overly sweetened or low-proof gins.
Q: How does Cocchi Americano compare to Lillet Blanc?
A: Cocchi Americano offers a slightly more pronounced bitterness and a stronger citrus edge, more closely resembling the original Lillet used in the early recipe.
Q: Can I make a pitcher or batch of Twentieth Century cocktails?
A: It’s best made to order and shaken for each serving, but you can pre-mix the spirits and chill before shaking individual servings with lemon juice and ice as needed.
Q: Is this an after-dinner drink?
A: Unlike dessert cocktails, the Twentieth Century’s dry finish and subtle chocolate make it versatile for both aperitif and after-dinner settings.