I recently picked up a bottle of Tempus Fugit's crème de cacao and was blown away by the taste. To try it out I made a Twentieth Century cocktail. I had three versions to chose from -- Ted Haigh's Vintage Spirits, Dale DeGroff's Craft of the Cocktail, and the bottle itself. Eventually I decided on the recipe below. I used St George's Terroir gin, and Lillet Blanc for the Kina Lillet. This drink is phenomenal with the Tempus Fugit crème de cacao.
1.5 oz dry gin
3/4 oz Kina Lillet
1/2 oz lemon juice
1/2 oz crÃ¨me de cacao
Shake with ice and strain into a chilled cocktail glass.