savannah

2 oz Plymouth Gin (Tanqueray)
1 oz Orange Juice
1/4 oz Tempus Fugit Crème de Cacao
1/2 Egg White (1 Egg White)

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with an orange twist (5 drop Bittermens Mole Bitters).
Two Saturdays ago, I reached for Frank Caiafa's 2016 The Waldorf Astoria Bar Book and spotted his slight interpretation of the Savannah from the 1935 The Old Waldorf-Astoria Bar Book. With my change of garnish, the Savannah met the nose with a chocolate aroma. Next, a creamy orange sip marched into a pine, chocolate, and citrus swallow. Nothing too complex here, but the combination was rather enjoyable.