Tempus Fugit Creme de Noyaux

Tempus Fugit Creme de Noyaux shines in both classic and contemporary cocktails, particularly those calling for almond flavors or a touch of nutty sweetness. While it's delightful sipped neat as an after-dinner treat, this rosy liqueur truly excels when mixed into cozy winter warmers or refreshing spring aperitifs, and pairs beautifully with desserts featuring stone fruits or dark chocolate.

Nose: Intense almond dominates, reminiscent of marzipan and amaretto. Subtle cherry pit aroma mingles with hints of vanilla and a touch of cinnamon spice.

Palate: Rich and velvety texture. Pronounced almond flavor, balanced by cherry and apricot notes. Moderate sweetness with a nutty undertone. Faint bitter almond adds complexity without overpowering.

Finish: Long and smooth. Almond lingers, gradually fading to reveal subtle stone fruit and a whisper of baking spices. Slight warmth from the alcohol, leaving a pleasant, nutty aftertaste.

Tempus Fugit Crème de Noyaux is crafted using a 19th-century French recipe that infuses apricot and cherry pit kernels, bitter almonds, and other botanicals in a base spirit. The resulting infusion is then blended with cane sugar to create a rich, nutty liqueur with subtle notes of cherry and almond, showcasing the unique flavors that can be coaxed from stone fruit pits.

• Tempus Fugit Crème de Noyaux isn't actually made from nuts, despite its almond-like flavor. The liqueur gets its distinctive taste from apricot and cherry kernels, which contain trace amounts of naturally occurring cyanide that must be carefully processed to ensure safety.
• The vibrant pink hue of Tempus Fugit Crème de Noyaux comes from cochineal, a natural red dye derived from insects. This traditional coloring method dates back centuries and is still used in many food and beverage products today.
• During Prohibition, bartenders often used almond extract and food coloring to mimic the flavor and appearance of Crème de Noyaux in cocktails. Tempus Fugit's version, introduced in 2013, helped revive interest in this forgotten pre-Prohibition ingredient and sparked a renaissance in classic cocktails like the Pink Squirrel.