Creme de cacao isn’t just dated—it’s all but defunct as a serious cocktail ingredient. Usually found on the bottom shelf, stuck between other sickly sweet liqueurs, it ranks right up there with Sour ...

When I came across a digital version of a Cuban cocktail book from the 1930s on the website Mixellany, I was so excited to try out the recipes that I made my own creme de cacao, an ingredient in many ...

Instructions: Combine all ingredients in a shaker with ice and shake. Strain ice and shake again. Pour into a coupe glass and garnish with a shake of chocolate powder and cinnamon. Instructions: ...

The Tampa Bay Times e-Newspaper is a digital replica of the printed paper seven days a week that is available to read on desktop, mobile, and our app for subscribers only. To enjoy the e-Newspaper ...

It must get a little desperate in the marketing departments of booze companies after Christmas and New Year's Eve. How else to explain the mix of half-baked party ideas and strange events that fills ...