Crème de noyaux is a hard ingredient to justify buying, frankly – it’s similar to amaretto, but far more difficult to find, and it’s hardly used in anything aside from the classic Pink Squirrel. If you’ve bought that lovely red bottle and are looking for something to make the most of it, look no further than the Lily!
Hailing from Harry Craddock’s The Savoy Cocktail Book circa 1930, this recipe is a gem that shows off the full potential of this odd spirit. Gin and Lillet Blanc (a white wine apéritif) subtly harmonize with the delicate herbal notes of crème de noyaux that are so often lost in other recipes, while lemon brings out a light sweetness. The overall effect is smooth, simple, and delightful.
- 1 part Gin
- 1 part Crème de noyaux
- 1 part White wine apéritif
- ¼ part Lemon juice
Stir all ingredients with ice until chilled. Strain into a chilled cocktail or coupe glass.
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- Lily Cocktail Recipe at Difford’s Guide