Name: Newport
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 15 ml Crème de noyau; 1 dash Aromatic bitters

Newport
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Photographed in a Modern America Rocks

Ingredients:
2 oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Crème de noyau liqueur
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of lemon zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Crème de Noyau's fruity, almond-like notes combine with brandy in this late-night sipper.

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History:

The Newport first appears in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar with the same recipe repeated in the 1937 The UKBG's Approved Cocktails.

NEWPORT
33⅓% Noyau.
66⅔% Brandy.
3 dashes Angostura Bitters.
Mix and serve with a piece of lemon peel.
United Kingdom Bartenders' Guild, 1934

This cocktail was kindly brought to my attention in 2022 by J. E. Clapham of Clapham Cocktails, with the notation, "The original spec states 2:1, which for Tempus Fugit Crème de Noyaux would be far too sweet. Better than I expected."

Nutrition:

One serving of Newport contains 175 calories

Alcohol content:

1.6 standard drinks
29.94% alc./vol. (29.94° proof)
22.6 grams of pure alcohol

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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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Chris Brislawn

7th September at 02:35

An old-timey, simple but classic-feeling cocktail made possible out here in the provinces by the availability of Tempus Fugit Creme de Noyaux. Clapham's 4:1 proportions are plenty sweet. This seems like it would work well with an XO cognac that has more wood and/or spice to it.

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