Tender Nob
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Tender Nob
Serve in an Old-fashioned glass
| 3⁄4 oz | Rémy Martin V.S.O.P. cognac |
| 2⁄3 oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1⁄3 oz | Strega liqueur |
| 1⁄6 oz | Amaro (e.g. Meletti) |
| 0.08 oz | Hazelnut liqueur |
| 0.08 oz | Monin Almond (Orgeat) Syrup |
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of orange and lemon zest twists.
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Allergens:
Recipe contains the following allergens:
- Hazelnut liqueur, Orgeat (almond) sugar syrup (2:1) - Nuts
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
As the ice melts, dilution opens and amplifies this spirit-forward, piney, bittersweet, delicately nutty cocktail.
History:
Named after the area between San Francisco's Tenderloin and Nob Hill neighbourhoods, this cocktail is adapted from a recipe created by Kevin Diedrich at Pacific Cocktail Haven in San Francisco, USA. Kevin's original recipe calls for:
30ml (1oz) Cognac
30 (1oz) Rye whiskey
15 (½oz) Strega
7.5ml (¼oz) Luxardo Amaro Abano
7.5ml (¼oz) walnut orgeat
Nutrition:
One serving of Tender Nob contains 147 calories
Alcohol content:
- 1.4 standard drinks
- 31.81% alc./vol. (31.81° proof)
- 19.9 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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It’s just…meh.