Garnish:
Orange and lemon zest twists
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).
3/4 fl oz | Cognac (brandy) |
2/3 fl oz | Straight rye whiskey (100 proof / 50% alc./vol.) |
1/3 fl oz | Strega liqueur |
1/6 fl oz | Meletti amaro |
1/12 fl oz | Hazelnut liqueur |
1/12 fl oz | Giffard Orgeat Syrup |
Read about cocktail measures and measuring.

Hazardous ingredients
This recipe contains a number of ingredients that are potentially hazardous to those with allergy or intolerance:
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:
- 1.5 standard drinks
- 34.2% alc./vol. (68.4° proof)
- 21.4 grams of pure alcohol
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