“I try not to drink more than two of these at a time,” says Ezra Star, general manager of Boston’s trailblazing cocktail bar Drink. “The last time I did, I ended up dancing on the bar top.”

Star first came across this oddball, white crème de cacao-spiked recipe about seven years ago, flipping through an old copy of Trader Vic’s Bartender’s Guide and has since applied her own personal tweaks: crushed ice instead of cubed (a more refreshing format), dry Curaçao in lieu of Cointreau (tempering the sweetness) and no powdered sugar (too messy).