Blue Nightcap
| 1 1⁄2 fl oz | Cognac (brandy) |
| 2⁄3 fl oz | Lustau Amontillado Los Arcos Sherry |
| 1⁄3 fl oz | Lustau San Emilio Pedro Ximénez Sherry |
| 1⁄3 fl oz | Exprè Caffè Italiano (or freshly made hot Espresso Coffee) |
| 1⁄2 barspoon | Honey |
| 1 dash | Fee Brothers Black Walnut bitters |
How to make
Glassware
Serve in a Coupe glass
Method
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of float 3 espresso beans.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 18.5 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Amontillado sherry, Pedro Ximénez sherry — Sulphur Dioxide/Sulphites
- Black walnut bitters — Nuts
History
Adapted from a drink created in 2015 by Vito Nicotra at King Schulz Bar, Kassel, Germany.
Review
Two different sherries, honey and coffee combine with cognac and walnut bitters to produce an after dinner cocktail.
Makes a minimum of 37 cocktails.
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