20th Century

About the 20th Century

Elegant and citrus-forward, the 20th Century pairs Timber Creek Florida Gin with fresh lemon juice, Lillet Blanc, and Marie Brizard White Creme de Cacao for a vintage-style cocktail shaken and strained into a chilled coupe. The combination is unusual on paper, gin with a chocolate liqueur, but in practice the creme de cacao adds only a whisper of cocoa richness underneath the lemon and Lillet’s floral, wine-like sweetness, resulting in a cocktail that tastes balanced and refined rather than dessert-like. Timber Creek Florida Gin is the right foundation for a recipe this precise because it needs to be both botanically distinct and clean enough not to clash with cocoa and citrus at once.

Distilled through the distillery’s grain-to-glass process on its Crestview farm, the gin brings its own juniper and botanical character to the front of the drink, giving the Lillet and creme de cacao something structured to sit on top of rather than a neutral spirit that would let the sweeter ingredients dominate. Lillet Blanc and Marie Brizard White Creme de Cacao are both named liqueur brands and are not Timber Creek products; they are used here as called for in this classic-style recipe. To build it, shake the gin, lemon juice, Lillet Blanc, and creme de cacao hard with ice until well chilled, then strain into a chilled coupe glass.

This is a cocktail for a special occasion rather than a casual weeknight, well suited to a dinner party, a celebratory toast, or any evening that calls for something with a bit of old-world polish. Grilled shrimp is a good pairing, letting the drink’s citrus complement the char, and roasted vegetables work nicely as well, with their natural sweetness echoing the touch of cocoa in the glass. As with any spirit-forward, shaken classic, sip this one slowly and drink responsibly, especially given how smoothly the citrus and Lillet can mask the gin underneath.

Elegant and citrus-forward, the 20th Century pairs Timber Creek Florida Gin with fresh lemon juice, Lillet Blanc, and Marie Brizard White Creme de Cacao for a vintage-style cocktail shaken and strained into a chilled coupe. The combination is unusual on paper, gin with a chocolate liqueur, but in practice the creme de cacao adds only a whisper of cocoa richness underneath the lemon and Lillet’s floral, wine-like sweetness, resulting in a cocktail that tastes balanced and refined rather than dessert-like. Timber Creek Florida Gin is the right foundation for a recipe this precise because it needs to be both botanically distinct and clean enough not to clash with cocoa and citrus at once.

Distilled through the distillery’s grain-to-glass process on its Crestview farm, the gin brings its own juniper and botanical character to the front of the drink, giving the Lillet and creme de cacao something structured to sit on top of rather than a neutral spirit that would let the sweeter ingredients dominate. Lillet Blanc and Marie Brizard White Creme de Cacao are both named liqueur brands and are not Timber Creek products; they are used here as called for in this classic-style recipe [VERIFY: specific brand availability/continued production not confirmed]. To build it, shake the gin, lemon juice, Lillet Blanc, and creme de cacao hard with ice until well chilled, then strain into a chilled coupe glass.

This is a cocktail for a special occasion rather than a casual weeknight, well suited to a dinner party, a celebratory toast, or any evening that calls for something with a bit of old-world polish. Grilled shrimp is a good pairing, letting the drink’s citrus complement the char, and roasted vegetables work nicely as well, with their natural sweetness echoing the touch of cocoa in the glass. As with any spirit-forward, shaken classic, sip this one slowly and drink responsibly, especially given how smoothly the citrus and Lillet can mask the gin underneath.