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This cocktail has a good deal in common with the Brandy Alexander and Grasshopper with its crème de cacao and cream. Where it differs markedly is in the inclusion of crème de noyaux, a once popular but relatively forgotten liqueur that is similar to amaretto. The red color of the liqueur usually comes from cochineal, which doesn’t affect the singular herbal-meets-bitter almond flavor.
Add all of the ingredients into a shaker filled of ice and shake until cold.
Strain into a chilled coupe glass, and garnish with grated nutmeg.
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