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Tender Nob

After dinner/digestif · Bittersweet (e.g. Negroni)

3.8 12 ratings

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Ingredients

3/4 oz Cognac (brandy)
2/3 oz Rye whiskey 50% abv
1/3 oz Strega liqueur
1/6 oz Amaro (e.g. Meletti)
1/12 oz Hazelnut liqueur
1/12 oz Orgeat syrup

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of orange and lemon zest twists.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

  1. 5 EXPRESS orange and lemon zests over cocktail and then use both to garnish.

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Flavour profile

50.0% alc./vol. · 1.4 standard drinks · 147 calories

History

Dilution from melting ice opens up this spirit-forward, piney, bittersweet, nutty cocktail.

This cocktail bears the name of the area situated between San Francisco's Tenderloin and Nob Hill neighbourhoods. The recipe is an adaptation of one originally devised by Kevin Diedrich at Pacific Cocktail Haven in San Francisco, USA. Kevin's initial recipe specifies: 30ml (1oz) Cognac 30 (1oz) Rye whiskey 15 (½oz) Strega 7.5ml (¼oz) Luxardo Amaro Abano 7.5ml (¼oz) walnut orgeat

Created by Kevin Diedrich