068 – Golden Cadillac

A 2021 re-discovery of the 1952 ‘Golden Cadillac’ cocktail.

A continuing journey through the cocktail’s of the past. This time, the ‘Golden Cadillac’.

Make your own ‘mix-at-home’ Golden Cadillac.

METHOD – Add 45ml Crème de Cacao, 30ml Galliano (use the L’Autentico if possible), 15ml heavy cream, 15ml full-cream milk into a cocktail shaker (per drink, or double for two) with a handful of ice, option to add a few dashes of Orange Bitters. Shake well until very cold (15-30 seconds) or alternatively blend with the ice to create the more authentic 1952 version. Pour into a chilled Champagne Flute (for her) or a sidecar (coupe, martini or cocktail glass for him), both if double recipe.

HISTORICAL NOTES – An engaged couple drove into Poor Red’s restaurant in El Dorado, California in 1952 in their newly purchased gold-coloured Cadillac, on-route to Lake Tahoe. Regulars at the Bar and Barbeque joint, they asked Bartender Frank Cline to make them a celebratory drink. He tried a number of mixes that the couple didn’t like and then finally mixed equal parts Galliano, Crème de Cacao and half-and-half in a blender, and served them a drink they both loved. When he asked the couple to name the drink, of course they named it after their new car – the ‘Golden Cadillac’, or so the story goes.

What is true is that the Frank Cline and Poor Red’s origin is undisputed, rare, as we have seen with these venerable cocktails there are often competing claims. What is also true, is that Poor Red’s moved more Galliano that just about anywhere else, 250-cases in 1952, when second place was 12-cases.

Unfortunately in the 1970’s the Galliano recipe was changed and watered down, changing it from a light-gold to a clear mix. To reproduce Galliano cocktails from before the 1970’s, the original recipe was re-released in 2006 as Galliano L’Autentico. Some contemporary versions add a little orange juice to add some sweetness and make the colour more golden, however that is not the original version.

THE OFFICIAL MIX – There is a similar cocktail called the ‘Golden Dream’ on the International Bartender Association’s (IBA) ‘Contemporary Classics’ list, here. Instead of Crème de Cacao it has Triple Sec, with orange juice, cream, and of course Galliano. It turned up in Miami in the late 1960’s or early 1970’s well after the ‘Golden Cadillac’. The official recipe for the ‘Golden Cadillac’ must be that of Frank Cline, even parts Galliano (L’Autentico), Crème de Cacao, and half-n-half (half cream and half milk), blended and poured into his (sidecar) and hers (champagne flute) glassware.

TASTING NOTES – A creamy frappè of star anise (licorice) and cacao. A little narrow in flavour compared to great classics and contemporary cocktail tastes. You will enjoy this cocktail of you like your drinks creamy and enjoy the Galliano flavour. Otherwise it is an important historical drink but unsurprisingly absent from most contemporary bar menus.

LOCKTAIL CHANGES – No change to my suggested recipe. In the video, I was unable to source Galliano L’Autentico, so I used a small amount of fresh orange juice for colour. I am tempted to play with this recipe a bit. Curd filtered, like my version of a ‘Pina Colada’, I think a cocktail with more flavour range and modern appeal could result, but I can’t play with them all.

YOUR LOCKTAIL EXPERIENCE – If you’d rather taste than read, I am progressively building an ingredient list and other sourcing information on this site. I will re-use ingredients where I can (good for my budget too), so that the cost goes down overtime if you are ‘playing at home’.

Let me know what you think.

Cocktails you’d like reinvented.

Recipes you’ve tried and your ‘score’.

This is eighth cocktail from the 1951-1960 bracket of ‘Locktail’ remixes. Full list in the index.