Joyeux Noyaux

I was skipping around in my calendar looking for an easy drink to mix yesterday, and I found one calling for creme de noyaux. I'd had a recipe, maybe two, earlier this year calling for it, so I have the larger part of a bottle collecting dust in my liquor closet. Once this year of drinking is up, I may see what effect it has on a peach tree growing in my neighbors' (since moved, house not selling) yard.

Noyaux is basically the French version of amaretto, just pinker, and sweeter. Very pinker. And it tastes like almonds, of course.

The drink called for noyaux, brandy, cointreau, grenadine, and a couple dashes of bitters. On the first sip, my initial reaction was, Boy, is this sweet. But as I sipped more, it began to grow on me. In the end, it wasn't a bad cocktail, and I don't tend to like sweet drinks. I found another version of this on Internet Cocktail Database that calls for orgeat in place of the grenadine; that might be interesting too.

On the back of the noyaux bottle, I noticed a recipe for raspberry coffee cake, or some such silly drink name: noyaux, half a cup of cold coffee, half and half, and raspberry liqueur. Not enough real alcohol for my taste.

Well, it's pink (sort of - more like pink-brown) and foamy, but it doesn't taste like any coffee cake I've ever eaten. It didn't have much taste at all actually.

But the real question is: does the cream form an emulsion when you shake it? Only the boys on Top Chef know for sure.