Green Glacier

2 oz brandy ( I used Remy VSOP)
¾ oz green Chartreuse
¼ oz crème de cacao (use white, not dark)
2 dashes Angostura bitters
Stir and strain into chilled coupe.

This is a nice end of the evening cocktail. It's kind of manhattany
and a little sweet.

The recipe is from Jamie Boudreau's spiritsandcocktails.com

20th Century Cocktail

1.5 oz Gin
3/4 oz Creme De Cacao
3/4 oz Lillet Blanc
3/4 oz Lemon Juice

The Creme de Cacao really works well with the lemon. This one's a keeper!

Brandy Alexander

1 oz Brandy
1 oz Dark Creme de Cacao
2 oz Heavy Cream
Nutmeg

Shake and strain into cocktail glass, garnish with nutmeg. Great for dessert!