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Newport

Nightcap/sipping · Spirit-forward

4.0 12 ratings

Ingredients

2 oz Cognac (brandy)
1/2 oz Crème de noyau
1 dash Aromatic bitters

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 lemon zest twist.

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 lemon zest twist over the cocktail and use as garnish.

Flavour profile

29.9% alc./vol. · 1.6 standard drinks · 175 calories

History

The fruity, almond notes of Crème de Noyau pair with brandy in this sipper.

The Newport first appears in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar, with the same recipe appearing again in The UKBG's Approved Cocktails in 1937. NEWPORT 33⅓% Noyau. 66⅔% Brandy. 3 dashes Angostura Bitters. Mix and serve with a piece of lemon peel. J. E. Clapham of Clapham Cocktails brought this cocktail to attention in 2022, noting, "The original spec states 2:1, which for Tempus Fugit Crème de Noyaux would be far too sweet. Better than I expected."