Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Loma (Providence)
Old Etonian
Delicate and sophisticated: rice spirit with Lillet Blanc, creme de noyaux, and citrus.
- Complexity
- 3/5
- Alcohol level
- Light
- Type
- Martini
- Preparation
- Stirred
- Glass
- Nick & Nora
- Ice
- Large Cube
Ingredients
SONKLIN45 ml1.5 oz
Lillet Blanc20 ml0.75 oz
Creme de noyaux10 ml0.35 oz
Orange bitters2 dashes
Garnish: Lemon twist1
Steps
- 01Combine all ingredients in a mixing glass with ice
- 02Stir until well chilled (30+ seconds)
- 03Strain into a chilled Nick & Nora glass
- 04Garnish with a lemon twist
Notes
This lesser-known Martini cousin from The Savoy Cocktail Book was revived by Leishla Maldonado at Loma in Providence. The drink is gentle and sophisticated with an almost marzipan warmth and complex layers of flavor. Creme de noyaux (made from apricot pits) provides subtle almond character.
Batched Version: Mix SONKLIN, Lillet Blanc and creme de noyaux in a pitcher. Stir with ice to order, add bitters and orange peel at service.
History
The Old Etonian appears in The Savoy Cocktail Book, that seminal 1930 guide to classic cocktails. Like many drinks from that era, it was designed to highlight a specific ingredient - in this case, a special gin from Normandy. The formula proves flexible enough to work with other delicate spirits.
This version with SONKLIN and Lillet Blanc shows how rice spirits can anchor drinks that traditionally called for gin, creating a different but equally refined drinking experience.
In the bottle
SONKLIN Original. Contemporary rice spirit from estate grown khao niew Sanpatong sticky rice. 6 plate reflux column still, coconut carbon filtration. 70 cL.
SONKLIN Original
