Fairbanks

A little crème de noyaux and orange bitters add kernel-liqueur and citrus accents to gin and dry vermouth. The liqueur is used in dashes, leaving a clear short drink rather than a sweet cream cocktail.

clear faintly blush-gold Fairbanks in a coupe with one cherry, no ice.

Active preparation: 3 minutes

Ingredients

  • 45 ml London dry gin
  • 15 ml Dry vermouth
  • 2 dash Orange bitters
  • 2 dash Commercial crème de noyaux liqueur
  • 1 piece Cocktail cherry, for garnish

Instructions

  1. Pour gin, dry vermouth, orange bitters and commercial crème de noyaux into a mixing glass filled with ice.
  2. Stir smoothly until cold, about 20–30 seconds.
  3. Strain into a chilled coupe without ice.
  4. Finish with a cocktail cherry and serve promptly.