Pour 45ml gin and 90ml crème de cacao into a cocktail shaker.
Fill the shaker with ice.
Shake vigorously for 10–12 seconds until well chilled.
Double-strain into a chilled cocktail glass.
Serve immediately, ungarnished.
The ratio here is intentionally cacao-heavy, softening the gin's edge and letting its floral botanicals shine through rather than dominate - resist the urge to rebalance it. A London Dry gin works beautifully, but a botanical-forward gin elevates the floral character even further.
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