What I’m Drinking: The Lily, Two Ways
Recently, I had a query about a drink featured in my book Good Spirits, a drink called the Lily. As Good Spirits is from a few years back (but not old by any means, and still I hope darn fun and useful), I hadn’t actually made the Lily in awhile, and so was pretty excited to revisit the drink. The question came around the use of crème de noyaux, an almondy liqueur made from apricot pits, and an ingredient not as readily available – it also has a signature pinkish color. The drink-maker was having a hard time tracking it down, and wondered about subbing. My first thought was amaretto, also made usually with apricot pits or almonds. So, for fun, I tried making the Lily with both. And you know what? Both versions were darn tasty. The main difference really was the color, which is wildly different (the noyaux is the pink one naturally in the pic), but the flavor was very similar, with the crème de noyaux version a smidge sweeter, and the amaretto nuttier on the back end. I suggest you try both, and see what you think.
The Lily
Ice cubes
1-1/2 ounces gin
1/2 ounce crème de noyau
1/2 ounce Lillet
1/2 ounce freshly squeezed lemon juice
Lemon twist for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de noyau, Lillet, and lemon juice. Shake well.
2. Strain into a cocktail glass. Garnish with the lemon twist after twisting it over the drink.
A Lily
Ice cubes
1-1/2 ounces gin
1/2 ounce amaretto
1/2 ounce Lillet
1/2 ounce freshly squeezed lemon juice
Lemon twist for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Crème de Noyau, Lillet, and lemon juice. Shake well.
2. Strain into a cocktail glass. Garnish with the lemon twist after twisting it over the drink.
