Name: Fruity Godchild
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 15 ml Rye whiskey 50% abv; 10 ml Crème de noyau; 10 ml Maraschino liqueur; 10 ml Amaretto liqueur; 2 dash Aromatic bitters

Fruity Godchild
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Glass:

Serve in an Old-fashioned glass

Ingredients:
1 fl oz	Cognac (brandy)
¹⁄₂ fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₃ fl oz	Crème de noyau liqueur
¹⁄₃ fl oz	Luxardo Maraschino liqueur
¹⁄₃ fl oz	Adriatico Amaretto Liqueur
2 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of skewered Luxardo Maraschino Cherry.

How to make:

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

Garnish:

Garnish with skewered maraschino cherry.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A riff on a Godfather that's spirituous and delicately sweet almond with faint cherry fruit followed by a surprisingly dry finish.

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Variations/similar cocktails:

Kernel of Truth by Michael Lazar (AKA Mr. Manhattan) and discovered on his Stirred Not Shaken blog. Michael's original recipe calls for 2oz Wild Turkey rye, ½oz homemade crème de noyaux and ¼ maraschino.

History:

Created in February 2019 by yours truly at the Cabinet Room in London, England.

More cocktails by Simon Difford

Nutrition:

One serving of Fruity Godchild contains 188 calories

Alcohol content:

1.6 standard drinks
29.98% alc./vol. (59.96° proof)
22.7 grams of pure alcohol

More Nightcap/sipping cocktails
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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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peter holmes

20th February at 22:07

While looking for decent stirred cocktails I discovered this one. Using a decent spanish brandy as a base (At least Fundador!) and starting upwards. First tried Pain D'Epice in with Frangelico in absence of Creme de Noyauy, but settled without the Pain as it was too sweet. Initialy did this martini style as I am not a great fan of too diluted drinks. So far find this nicely nutty and not hideously sweet. As I refine I will report back. Could this cocktail be a platform for other nut based drinks?

Jared Schmeisser

29th August 2024 at 04:44

I was looking for Godfather variations and came across this. Note: I didn't have any Creme de Noyau, but I substituted Giffard's Apricott Brandy and it was wonderful. It is very fruit forward and surprisingly has a pretty dry finish.

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