Twentieth Century
Kenneth Branaugh has a new movie coming out in November. Actually it’s not a new movie, it’s a remake. But it’s a remake of a great film which was an adaptation of an even greater novel. It’s Agatha Christie’s Murder on the Orient Express. I’ve always been a big fan of Christie’s and I especially love the movies that have been made from her wonderful novels. So, even though I’m not a big fan of remakes, I can’t wait to see Branaugh’s version. But I’m sure you’re wondering what a remake of a film has to do with a cocktail. Well, the film revolves around a murder on a stranded train, and today’s cocktail just happens to be named after a famous train.
Created in Britain in 1937 by C.A. Tuck, this cocktail was named after the Twentieth Century Limited which ran between Manhattan and Chicago from 1902 to 1967. The train was often called “the most famous train in the world” because it could make that run in 20 hours which was faster than any other train in the world. Much like the train in both versions of Murder, the Twentieth Century was a steam engine famous for its Art-Deco design and on-board luxuries, like a dining car complete with china, silver and crystal, and a barbershop. Boarding and exiting the train was especially sophisticated as crimson carpets adorned the loading area, and created the phrase “red carpet treatment.”
While this cocktail has a unique flavor all its own, much like its namesake, it isn’t your typical gin drink as it has gin, lemon juice, lillet and creme de cacao. When I saw the ingredients I did a double take. What in the world was creme de cacao doing in a gin cocktail with lemon juice and lillet? I mean, when I think of gin and lemon juice I definitely don’t think of chocolate because those two flavors don’t really go together. But as I’ve discovered more and more with cocktails from the previous century, liquors I would never consider mixing together actually make a pretty terrific drink.
But liquors aren’t the only thing that make a drink. The portions are just as important. See, too much of a sweet liqueur or acidic juice could throw the whole cocktail off. That’s why these days, classics are often changed by modern bartenders and mixologists because today’s palates are a lot more sensitive than they used to be. This cocktail is a perfect example of that. Tuck’s original version was 2 parts gin to 1 part everything else, making for a drink that was a little too sweet. But Imbibe’s version cuts all the ingredients by at least a quarter ounce making for a cocktail that’s much easier to… well… imbibe. I’ve given you both versions today so you can taste for yourself and make your own decision. But if you want to pretend like you’re living in the lap of luxury and traveling in the utmost style, go with the new take.
Twentieth Century (C.A. Tuck version)
Ingredients:
- 2 ounces gin
- 1 ounce lillet blanc
- 1 ounce lemon juice
- 1 ounce creme de cacao
Directions:
- Pour all ingredients into a cocktail shaker. Add ice and shake vigorously until chilled.
- Strain into a cocktail glass, add a twist of lemon for the garnish and serve.
Twentieth Century (Imbibe version)
Ingredients:
- 1-1/2 ounces gin
- 3/4 ounce Lillet blanc
- 3/4 ounce lemon juice
- 1/2 ounce creme de cacao
Directions:
- Pour all ingredients into a cocktail shaker. Add ice and shake vigorously until chilled.
- Strain into a cocktail glass, add a twist of lemon for the garnish and serve.
