Serve in a Coupe glass
1 cube | Demerara / dark Muscovado / brown sugar |
1 dash | Angostura Aromatic Bitters |
8 drop | Chocolate bitters |
1⁄2 oz | Hot water |
2 oz | Rémy Martin V.S.O.P. cognac |
Diluted brandy with the orange zest twist adding much of the flavour.
Adapted from a 2015 recipe by Gregory Goins at BO Beau Kitchen & Roof Tap in Long Beach, California.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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