1/4 oz Batavia Arrack
1/2 oz Ratafia des Noyaux (housemade)
1/4 oz Orange Juice
Stir with ice and strain into a rocks glass. Garnish with an orange twist.
For my after dinner drink at Rendezvous, Scott Holliday wanted to make me a drink that highlighted his work-in-progress. Scott had been steeping crushed cherry pits in Wray and Nephew rum for a few weeks along with allspice and nutmeg in order to make a Ratafia des Noyeaux. Authentic crème de noyaux is nearly impossible to find in this country, and the first person I read who made their own was Matthew Rowley. While Matt made his ratafia out of peach pits, Scott made his out of cherry pits that he procured from Rendezvous' dessert chef. Scott had not sweetened his ratafia yet, but the infusion had a very cherry aroma with a funky rum taste and was delightful in its unfinished state.