1/2 Kina Lillet (1 1/2 oz Cocchi Americano)
2 dash Crème de Noyau (1/4 oz Tempus Fugit)
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
In 2010, I became obsessed with the lost ingredient of crème de noyau and went as far as making my own (along with the cyanide risk of doing so). There were a few artificially-flavored bottom shelf examples out there, but nothing worth spending the money on. Drinks from Louis Fouquet's 1896 Bariana such as Louis' Saratoga Cocktail led me on a quest that year to ask around at Tales of the Cocktail. That search guided me to a Cognac blending seminar where I spoke to the producer of Noyau de Poissy. While I did get to attend a great talk for free, I was disappointed when I learned that their crème de noyau was not exported to our area. It was not until 2015 that I was able to get my hands on a bottle of Tempus Fugit's craft take on the liqueur.
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