This creamy cocktail was created in 1952 at Poor Red’s Bar-B-Q—a historic, roadside dive bar and barbeque shack in El Dorado, California—by bartender Frank Klein. According to local lore, the Golden Cadillac was created for a newly engaged couple who requested a celebratory cocktail that also matched their prized, gold colored Cadillac. Klein whipped together a mix of Galliano—an anise and vanilla flavored liqueur—crème de cacao and cream, creating a pale gold dessert-tail worthy of their love (and choice in automobiles).
When shaken hard enough and long enough (at least one full minute), the cocktail comes out with a thick, frothy head and the taste and texture of a boozy, liquified meringue. If you have an old timey milkshake blender, you can mix yourself the cocktail the way they do at Poor Red’s—just make sure to make more than one at a time. For those of you that are vegan (or you don’t want to indulge in heavy cream), the Golden Cadillac can also be made with coconut milk instead of dairy. While it won’t be quite as rich or frothy, the drink still just as delectable with a tropical twist.