- SERVINGS: Makes 1 drink
Cocktail historians credit this minty concoction to Philibert Guichet, former owner of Tujague's Restaurant in New Orleans. Guichet entered the recipe in a New York City cocktail contest in 1919, just before Prohibition began. The drink won second prize.
- 1 ounce white crème de cacao
- 1 ounce crème de menthe
- 1 ounce heavy cream
- Fill a cocktail shaker with ice. Add the crème de cacao, crème de menthe and cream and shake well. Double strain the drink into a chilled coupe.