We were feeling adventurous this fine early autumn Sunday, so we decided to really dig into Old Mr. B’s catalogue and try the Frankenstein-y Barbary Coast cocktail. This thing has it all: a half ounce each of Gin, scotch, rum, creme de cacao, and sweet cream. With an ingredient list like this, it couldn’t possibly be good… or could it?
Most online versions of this drink omit the rum and call for half-and-half or heavy cream. We figured a sorta neutral light Bacardi was a safe bet, and we fudged the sweet cream by adding a pinch of quick-dissolving drink sugar to some whole milk and zapping it for a few seconds with our milk foamer. For scotch and Gin, we used our current favorite well liquors. The creme de cacao we used is made by Tempus Fugit the only one I (Liz) can stomach (and it’s still not my favorite). Like most drinks with dairy, this one is shaken over cracked ice for a few seconds, and gets a slight airy quality.
Chris was immediately into this and would happily order it for dessert, but it should be noted that he is less offended by creme de cacao and milk based drinks.
As dessert drinks go, I’ll admit this one feels fairly sophisticated, and is surprisingly balanced. The gin doesn’t really come through except to tamp down the sweetness/richness of the other ingredients. The slight peat note complements the chocolate, maybe?
Don’t take too long to drink it though, lest the milk start to curdle. Barf. Maybe it would work better with half and half or whipped cream?
Chris would try this with a peatier scotch to see how it’s character shifted. We’d recommend to someone looking for a grownup dessert drink.
Midcentury Mixology 