30 ml Noyau de Poissy Blanc
20 ml Gin Salers
15 ml Fresh lime juice
5 ml VEDRENNE cane sugar syrup
15 ml Egg-white
Espelette pepper powder
Shake all the ingredients except the pepper with ice, then without ice.
Filter into a cocktail glass, decorate with a line of pepper powder.
The two Noyau de Poissy liqueurs : “Gobelet d’Argent” and “Sceau de Saint-Louis”, are made using apricot kernels that are macerated or distilled in a superior quality spirit. Depending on the recipe, a fine brandy may be added, then the liqueurs are flavoured with plants.
Both liqueurs are still produced at the NOYAU DE POISSY Distillery, at its original premises in the old city centre.
Noyau de Poissy appears to have been much appreciated since the 17th century, especially during the town’s famous cattle markets.
The Seine Valley has long been renowned for its sunny slopes planted with numerous apricot, sloe and cherry orchards. The kernels of these fruits all have highly aromatic qualities. The idea of macerating them in locally-produced fruit and wine brandies must have evolved fairly early on. These first liqueurs, known as ratafia, were extremely popular for a long time. This can be seen with Noyau de Poissy, as its early origins make it the oldest secular liqueur in France.
In 1826, the owner of the distillery at the time, Alexandre Delporte, was awarded a Gobelet d’Argent (Silver Goblet) by the Duchesse de Berry, King Charles X’s daughter in law, in recognition of the quality of his production.
Since then, this royal emblem has featured on the label and in advertising.
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