Thursday, June 20, 2019


I've made this cocktail before (I love this picture, too): the reason I'm bringing it back is that I love the ingredients I have on hand now. It completely changes the nature of this drink do do it with good brandy and Tempus Fugit Creme de Noyaux. This spirit is made with apricot and peach pits and almonds. It is very sweet and creamy, but it has a bitter and earthy notes that go well with a rich brandy.

Liber & Co. orgeat also makes this drink rich and nutty. I'm not sure what the flavor profile has to do with the faux Japanese-themed Gilbert and Sullivan opera, but I can better appreciate this drink as a complete, sweet and rich experience.
  • 3 oz. brandy (Asbach Uralt used)
  • 1/4 tsp. creme de noyaux (Tempus Fugit used)
  • 1/4 tsp. triple sec
  • 1/4 tsp. orgeat syrup (Liber & Co. used)
  • 3-5 dashes of Angostura bitters
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.

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