Nutty Flavor
Cocktails featuring Nutty notes.
Mai Tai
The quintessential tiki concoction marrying a blend of rums with lime, orange curaçao, and nutty orgeat.
Amaretto Sour
Jeffrey Morgenthaler's modernized sour builds cask-strength bourbon into amaretto, lemon and rich syrup for a silky, nutty treat.
Trinidad Sour
A modern classic that boldly features Angostura bitters as its base, balanced with orgeat syrup and lemon juice for a surprisingly harmonious and complex drink.
Brandy Alexander
Silky Cognac shaken with dark crème de cacao and heavy cream, finished with nutmeg for a decadent after‑dinner treat.
French Connection
Cognac and amaretto. A smooth, almond-scented digestif.
Brandy Crusta
Joseph Santini’s 1850s New Orleans showpiece—cognac with curaçao, maraschino, lemon, and bitters served in a sugar‑crusted glass lined with a grand lemon peel.
Sherry Cobbler
A quintessentially 19th-century American cocktail that fundamentally altered the course of mixed drinks, popularizing crushed ice and drinking straws with its refreshing simplicity.
Fog Cutter
A potent tiki classic—light rum, gin, and brandy shaken with citrus and orgeat, finished with a float of fino sherry.
Trader Vic's Suffering Bastard
A rum-centric tiki cocktail that's more robust and complex than the original gin and brandy Cairo creation. Essentially a more potent variation of the Mai Tai, featuring a blend of aged rums with citrus, orgeat, and curaçao.
Toasted Almond
A creamy dessert highball of amaretto, coffee liqueur, and cream—sweet, nutty, and indulgent over ice.
Casino
An elegant gin sour with maraschino and lemon—bright, botanical, and subtly cherry-kissed.
Tuxedo #3
A sophisticated Martini variation distinguished by the addition of fino sherry, which adds unique nutty and saline complexity to this elegant gin cocktail from the Golden Age.
Nome
A variation of the Alaska cocktail that adds a touch of dry sherry for nutty, saline complexity alongside gin, Yellow Chartreuse, and orange bitters.