brandy (or less commonly, dry gin), crème de cacao and heavy cream
The foremost cream drink, and one of the most popular drinks from the 1920s through the end of the 20th Century.
Shown, above, is the recipe from the 1922 edition of Harry McElhone’s ABC of Mixing Drinks. The procedure:
Shake with ice:
- 1 oz brandy
- 1 oz crème de cacao
- 1 oz heavy cream
Strain into a cocktail glass.
Oxford Companion to Spirits and Cocktails, p. 16–17; barware icons courtesy of Haus Alpenz