If Cruella de Vil had a signature cocktail, it would be this – effortlessly chic, slightly dangerous, and designed to steal the spotlight. Inspired by the fashion-forward villain herself, the Cruella reimagines a classic White Russian. Layers of silky coconut cream and dark rum swirl together in perfect villain style – indulgent, dramatic and unapologetically bold.
Lou’s tasting notes
TASTE: Smooth, creamy and just a little wicked
SERVE IN: Coupe or rocks glass
GARNISH: Cherry on the side & grenadine drops
MOOD: Glamourous chaos – part luxury, part danger
Glamour, chaos and the perfect pour
When I started dreaming up my Once Up a Cocktail: The Villains’ Pour project, I knew Cruella had to come first. She’s that one villain who comes to mind that’s full of contrast – the black and white, good taste and completely bad intentions, the elegant couture and utter chaos. And this cocktail captures exactly that.
This project was partly about exploring my new love of cocktail creation, but also the pure theatre that I live for as a photographer. The way the light hits the glass, soft but dramatic, turned my little kitchen into a fashion-editorial set. Clean lines, deep shadows, glossy textures. Cruella might be wicked, but she’s got impeccable taste.
Why you’ll love the Cruella
If you’re looking for a cocktail that’s as visually stunning as it is delicious, then you’ll fall in love with this one. But let me tell you why it’s the perfect addition to your villain cocktail repertoire…
- Pure theatre in a glass – The black and white is Cruella and Dalmatians, and it’s the kind of drink that gets everyone asking what it is.
- Flavour that delivers: It’s not just a pretty face. The smooth coconut layer with the rich dark chocolate and rum is luxurious without being heavy.
- Accessible indulgence: Don’t let the layering intimidate you; this is surprisingly simple to make, and the magic of the pour makes it feel far more complicated than it actually is.
Ingredients
Here’s what you’ll need to make this black and white beauty. You might most of these already, but if you don’t, they’re worth keeping on hand for future villain cocktails…
- Dark Rum: A rich, spiced dark rum anchors the cocktail with depth and warmth – this is your wicked element.
- Chocolate Liqueur: Sweet, indulgent and unapologetically luxe. I used Crème de Cacao, but a quality chocolate liqueur or even coffee liqueur works beautifully.
- Black Cocoa Powder: Optional but dramatic – mix with a little hot water to deepen the colour. Regular cocoa works too.
- White Rum: The base of the cream layer. Go for something clean and smooth, like Two Drifters.
- Double Cream or Heavy Cream: For that satin finish. Single cream works too, but double gives the richest texture.
- Coconut Syrup: Adds a subtle tropical sweetness, but don’t be tempted by coconut cream; the syrup keeps it silky.
Recommended ingredients
Why the Cruella works
This series was about more than creating cocktails; it’s about embodying each villain through taste and tone. And with Cruella, that black and white contrast says it all.
The first sip is deceptive – soft, creamy, indulgent — then the darker notes of rum and chocolate hit, adding richness and edge. It’s duality in a glass: elegance with bite.
FAQs about the Cruella
Yes, and this is where the magic happens. Mix each layer separately and keep them chilled in the fridge for up to 24 hours. When you’re ready to serve, just pour the black layer into the glass first, then gently float the cream layer on top, and serve.
Absolutely. Swap it for regular cocoa powder and add a small drop of black food colouring or cold espresso to get that deep colour. It won’t be quite as dramatic, but it’ll still look stunning.
For the white layer, I use a white rum – something smooth and neutral as it lets the coconut shine. For the dark layer, a spiced or aged dark rum is ideal, but honestly, use what you’ve got; this is all about experimenting.
A simple coupe or rocks glass works well. Cruella loves a clean silhouette, think high fashion, so nothing fussy, or anything competes with her. The glass should be elegant and let the drink take centre stage.
For sure, there are lots of different options for low or 0% alcohol options that you can swap in. To make it lower alcohol, swap some of the alcohol for more cream and coconut syrup, but honestly, the alcohol helps with the layering effect and the overall balance. This one’s best left as is.
Temperature is key. Make sure your black layer is properly chilled before you add the white layer, and pour the white layer slowly over the back of a spoon. If they’re mixing more than you’d like, try chilling the glass itself before pouring.
More Halloween recipes to try
If you liked this Cruella de Vil cocktail recipe for Halloween here are some others that I think you’d enjoy…
The Cruella
Ingredients
Base Layer (Black)
- 20 ml Dark Rum
- 20 ml Chocolate Liqueur
- ½ tsp Black Cocoa Powder
- Small splash of Hot Water
Top Layer (White)
- 40 ml White Rum
- 20 ml Double Cream or Heavy Cream
- 10 ml Coconut Syrup
Instructions
- In a small bowl, mix the black cocoa powder with a splash of hot water to create a smooth slurry with no lumps.
- Add the cocoa paste to the dark rum and chocolate liqueur, and stir to combine.
- Strain into your rocks glass.
- Fill a cocktail shaker with ice.
- Add the white rum, double cream and coconut syrup to the shaker.
- Shake well to blend and chill everything together – this emulsifies the cream nicely.
- Gently float the white layer on top by pouring slowly over the back of a bar spoon, held just above the black layer.
- Pour steadily for a soft gradient fade, or pour slightly quicker for that signature Cruella marble effect.
- Using a pipette, add a few drops of grenadine across the surface for that dramatic red finish.
- Sip slowly and enjoy feeling delightfully wicked.
Notes
- Temperature is key: make sure your white layer is properly chilled before adding to the black layer for the best separation.
- Both layers can be made ahead and kept chilled separately for up to 24 hours. Assemble just before serving.
- For a sharper edge, swap the chocolate liqueur for coffee liqueur.
- If you don’t have black cocoa powder, use regular cocoa with a drop of black food colouring or espresso.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
