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cocktail
Classic
1
5 minutes
A classic recipe from The Savoy Cocktail Book, Harry Craddock's granddaddy of a cocktail classic that arguably kick-started (again) this whole shebang.
This is a simple recipe. 4 ingredients only. Deceptively easy to make and quite boozy!
A London Dry gin (don't get fancy here), Tempus Fugit's Creme de Noyaux, and Lillet Blanc to bring in the floral notes of Spring.
Take a sip and taste that pleasing blend of slight almond nuttiness, layered with red fruit and the delicate white wine aperitif.
Take a sip and savor the light flavors that still pack a punch.
Take a sip of cocktail history, and enjoy!
1 oz Beefeater Gin, or another London Dry
1 oz Tempus Fugit Creme de Noyaux
1 oz Lillet Blanc Aperitif
.25 oz freshly squeezed lemon juice
Shake all ingredients with ice in a cocktail shaker.
Double strain into a chilled cocktail glass.
Garnish with a lemon twist.
Comments on this post (1)
I’m enjoying my bottle of Creme de Noyaux so much! This is not an amaretto, however, if you like almond-flavored things, you will like this liqueur. Tried “The Lily” and quite enjoyed it. The gin and cocchi tone down the sweetness to my liking. Good balance, gin does not overpower the beautiful Creme de Noyaux flavor.
— Amy, Oregon