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Original Savoy and Vermeire recipes for this cocktail specify 2 dashes of crème de noyeaux. I've interpreted this as being a generous 5ml / 1/6oz measure
This Wet Martini-style cocktail is basically, a Fairbanks No.2 but with Lillet in place of dry vermouth.
Pinky red, gin laced delicate red fruit and almond nuttiness with light white wine and lemon acidity.
Bourbon and rye delicately sweetened and delicately flavoured with fruity almond notes with madeira adding light balancing acidity.
Reddy-pink coloured with a sweet and sour, almondy, amaretto-like flavour fortified with gin botanicals.
Light pink, sweet and creamy with subtle notes of chocolate, toasted almond and pomegranate.
Resembling watery orange custard, this cocktail is surprisingly silky and suited to after-dinner.
A riff on a Godfather that's spirituous and delicately sweet almond with faint cherry fruit followed by a surprisingly dry finish.
Crème de Noyaux's fruity almond-like notes combine with brandy in this late-night sipper.
A smoky bourbon Sazerac sweetened with crème de noyaux and served on-the-rocks.
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