"Noyaux" is the French word for the kernels inside the pits of stone fruit like apricots, peaches and cherries. Crème de noyaux is a liqueur made by distilling these kernels.

Crème de noyaux tastes like almonds, marzipan, and amaretto due to the almond-like pits. Distiller Tempus Fugit also describes notes of cherries and a slight bitterness.

"Crème" refers to flavored liqueurs with a high sugar content, giving them a syrupy texture and velvety mouthfeel. Crème de noyaux is actually rather hard to come by today.

Tempus Fugit is credited for giving this liqueur a small comeback. Drinks with crème de noyaux have also fallen out of fashion, but The Pink Squirrel is an easy classic to try.

A Pink Squirrel uses crème de noyaux, crème de cacao, and cream to make a nutty, chocolatey, bubblegum pink drink. The liqueur can also be used in ice cream and other desserts.

If you have trouble getting ahold of the rare crème de noyaux, it's easy to mix up a substitute. Try mixing one part pomegranate juice and three parts amaretto.