Barbara
A lush, chocolatey dessert cocktail from the Savoy era.
Base spirit
Vodka
Style
Dessert
Glassware
Coupe
The Barbara is a decadent digestif that pairs vodka with crème de cacao and cream, differing from the Brandy Alexander by using a neutral base. This allows the pure chocolate flavor of the liqueur to shine without the dried-fruit interference of brandy. It is a smooth, velvety sipper that relies on the richness of the cream for texture. The drink represents the early 20th-century fascination with creamy, liqueur-driven cocktails.
Ingredients
Servings
- • 1.5 oz vodka
- • 0.75 oz crème de cacao
- • 0.75 oz heavy cream
Did you know?
“The recipe appears in the 1930 *Savoy Cocktail Book*, showcasing that vodka was present, if rare, in high-end European bars long before the American vodka boom.”
Source:Savoy Cocktail Book
Bartender's Note
Use white crème de cacao for a snow-white look, or dark for a richer mocha color.
How to make the Barbara
- 1Add vodka, crème de cacao, and cream to a shaker with ice
- 2Shake vigorously to aerate the cream
- 3Strain into a chilled coupe
- 4Garnish with freshly grated nutmeg
