A New Orleans dessert cocktail from Tujague's bar, 1918. Green crème de menthe, white crème de cacao and cream — vibrantly green, minty-chocolate and utterly indulgent.

• Green crème de menthe2 cl
• White crème de cacao2 cl
• Heavy cream2 cl

1. 1Combine all ingredients in a cocktail shaker with ice.
2. 2Shake vigorously for 12–15 seconds.
3. 3Double-strain into a chilled coupe glass.
4. 4Garnish with a small sprig of mint or a grating of dark chocolate.