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