When I write a book, I’m all in. That’s why I tend to lean into single-subject books, exploring ice cream, cooking and baking in Paris, and the traditions and culture of French drinks. Each book gives me an opportunity to take a deep dive into something that I love, but also allows me to learn and discover something new.

I’ve always liked the flavor of noyau, the bitter almond-like kernel tucked inside the pits of stone fruits; peaches, nectarines, plums, apricots, and cherries. Amaretto cookies are made from apricot kernels, and I was happy to get my hands on a bottle of Noyau de Poissy, a liqueur which prominently features their flavor as well.

Continue Reading The Jockey Club cocktail

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Source: https://www.davidlebovitz.com/the-jockey-club-french-cocktail-liqueur-creme-de-noyau-noyaux-savoy-cocktail-book/