Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).
| 2 fl oz | Cognac (brandy) |
| 1/2 fl oz | Crème de noyau liqueur |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
Crème de Noyaux's fruity almond-like notes combine with brandy in this late-night sipper.
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
United Kingdom Bartenders' Guild, 1934
33⅓% Noyau.
66⅔% Brandy.
3 dashes Angostura Bitters.
Mix and serve with a piece of lemon peel.
This cocktails was kindly bright to my attention in 2022 by Jason E. Clapham of the St. Edward's MCR at Oxford, 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 176 calories.
Alcohol content:
- 1.7 standard drinks
- 32.23% alc./vol. (64.46° proof)
- 24.3 grams of pure alcohol
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