Name: Night Cap
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1 cube Brown sugar; 1 dash Aromatic bitters; 8 drop Chocolate bitters; 15 ml Hot water; 60 ml Cognac (brandy)

Night Cap
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Serve in a Coupe glass

Ingredients:
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

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist (flamed).
Dash bitters over sugar cube in base of mixing glass.
Add hot water, crush cube with muddler and stir to dissolve sugar.
Add brandy and STIR with ice
STRAIN into chilled glass.
EXPRESS flamed orange zest twist over cocktail, then use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Diluted brandy with the orange zest twist adding much of the flavour.

View readers' comments

Variant:

Night Cap (Sloppy Joe's 1935 recipe)

History:

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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Matt

21st December 2024 at 05:11

Sweet (I didn't find it cloying though), demarara sugar gives a boost to the delicious spice notes from the chocolate and Ango bitters. Cognac is delicious, but definitely in the background - I wonder how a whiskey would work (I think it would do well). Wonderful night cap.

Anonymous

24th January 2021 at 15:48

I have really enjoyed a recipe of a cocktail of the same name (as served at Sloppy Joe’s bar in 1935) which is made of equal proportion (3/4oz) of white creme de cacao, cognac, gin and freshly squeezed lime juice. Ref Beachbum Berry’s potions of the Caribbean.