Description
A classic cacao blanc might best be known for it’s role in milkshake cocktails such as the Grasshopper and Pink Squirrel, but it also shines as a complementary note to gin, tequila, bourbon, Scotch, and more; shaken or stirred applications are made complex without becoming cloying. Begin by trying Cartron’s exemplary cacao blanc in a 20th Century cocktail.
The cacao beans are combined with neutral sugar beet distillate, boiled lightly, and macerated for one day before the infusion is clarified; more cacao beans and alcohol are added and left to macerate for another day before the final infusion is distilled in a copper pot still.
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