1 Dash Lemon Juice. (ok, a little much, at one teaspoon)
1/3 Dry Gin. (3/4 oz Beefeater’s Gin)
1/3 Kina Lillet. (3/4 oz Cocchi Aperitivo Americano)
1/3 Crème de Noyau. (3/4 oz Luxardo Amaretto di Saschira)
Shake (stir?) well and strain into cocktail glass.
I still have a dream that I will one day run across Noyau de Poissy, but until then I’m using the Luxardo Amaretto where Crème de Noyau is called for.
I’ve heard some rumors on the Cocchi Americano front, but nothing concrete yet. I’ve got my fingers crossed!
The Lily is on the sweet side, but I’m surprised to admit I found it a fascinating beverage. The Americano and the Amaretto are a really interesting flavor combination.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.