Serve in anOld-fashioned glass
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.
This recipe contains a number of ingredients that are potentially hazardous to those with allergy or intolerance:
As the ice melts, dilution opens and amplifies this spirit-forward, piney, bittersweet, delicately nutty cocktail.
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
One serving of Tender Nob contains 147 calories.