This week’s cocktail isn’t a classic, yet. I’m taking another stab at one of Gary Regan’s squirrel sours. His definition is short and sweet “Squirrel Sours call for a base spirit, lemon or lime juice, and creme de noyau or another nut-flavored liqueur.” So, now you see why I say this is my second stab at the category. The first of course being the Amaretto Sour. The difference here being that the Amaretto Sour called for amaretto as its sweetener where the French Squirrel uses creme de noyau.
The creme de noyau is what drew me to this drink. I’ve never seen it or tasted it. A quick Wikipedia search gave me a little background. Creme de noyau(x) is “an almond-flavored pink crème liqueur made from apricot kernels.” Sounds intriguing. Let’s get started.
French Squirrel (Joy of Mixology)
2 oz Cognac 1/2 oz Lemon Juice 1/2 oz Creme de Noyau Lemon Twist for Garnish
1) Combine ingredients over ice 2) Shake and strain into a chilled cocktail glass
Comments
5 responses to “French Squirrel”
Er… cheese eating surrender squirrel? Mmm.
I’m curious about this. I look forward to your analysis.
The prelim review is that it’s quite tasty. Although the Noyaux isn’t as almondy as I expected. More later.
Any leads on a quality Creme de Noyeaux producer? All I see around me are the bottom shelf Leroux liqueurs and the other brands that I generally avoid. I’ve joked that I should get Eric Seed to get some artisanal CdN so we can all have classy Pink Squirrels and the like.
I dunno… “French Squirrel” sounds pretty euphemistic to me.
Sadly all I’ve been able to find around here is the Hiram Walker stuff. While not bad I do wonder if there are better options available.