The Pink Almond has a few unusual liquors in it that really attempt to make a rich almond flavor shine. Amaretto is a sweet cookie-tasting almond liqueur from Italy. Creme de noyaux is a sweet French almond liqueur that is famous for being bright pink. I'm showing off a bottle of Tempus Fugit Creme de noyaux here! And kirschwasser is a German cherry brandy that has a faint scent of nuts. Put these all together, plus whiskey and lemon juice and you have the Pink Almond.
Which is a little funny because this drink really comes down to being a nutty Whiskey Sour, whatever pretensions it may have. And it is really terrific, if not a little overblown, especially with the amount of alcohol. The whiskey you choose is less important here than the other ingredients, but avoid Bourbon or anything smoky.
MurLarkey Heritage with it's own nuttiness on the palate is appropriate.
- 2 oz. blended whiskehy (MurLarkey Heritage used)
- 1 oz. amaretto (Lazzaroni used)
- 1/2 oz. creme de noyaux (Frangelico and a dash of grenadine used)
- 1/2 oz. kirschwasser (Kammer Kirsch used)
- 1 oz. lemon juice
- lemon slice
Combine all liquid ingredients in a shaker with ice. Shake and pour (don't ask me why, but it's ok) into a chilled sour glass. Garnish with the lemon slice.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com