Old Etonian Cocktail
2 Dashes Orange Bitters. (Angostura Bitters)
2 Dashes Crème de Noyau. (2/3 barspoon Rowley Noyau)
1/2 London Gin. (1 1/2 oz North Shore Distiller’s No. 11)
1/2 Kina Lillet. (1 1/2 oz Homemade Lillet Clone)
Shake will and strain into cocktail glass. Squeeze orange peel on top.
Lot of homemade shit in this one, eh?
Now you know when you get liqueur in a bottle as confidence inspiring as the above, you are in for a treat.
Matt Rowley, being the fearless man that he is, made a batch of Noyau earlier this year: If I had a Hammer. The minute after I read his post, I had an email out to Rowley asking if he was interested in a trade of Noyau for Nocino. He was amenable and soon a bottle of Noyau appeared in the mail.
Zyklon B or no, it is tasty stuff. If you don’t have an enterprising friend like Rowley, the usual substitution of Amaretto will likely be fine.
The cocktail is one of the more pleasing in recent memory. The bitter almond and cherry-like flavor of the Noyau combines quite well with the slightly sweet oranginess of the Kina Lillet Clone. I can only imagine it would be tastier with Cocchi Americano.
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.