Night Cap

Serve in Coupe glass...
1	cube	Brown sugar
1	dash	Angostura Aromatic Bitters
2	dash	Bob's Chocolate Bitters
½	fl oz	Hot water
2	fl oz	Cognac

Display recipe in:

How to make:

Dash bitters over sugar cube in base of mixing glass. Add hot water, crush cube with muddler and stir to dissolve sugar. Add cognac, STIR with ice and strain into chilled glass.

Garnish:

Flamed orange zest twist

About:

Adapted from a 2015 recipe by Gregory Goins at BO Beau Kitchen & Roof Tap, Long Beach, CA 90802, United States

Buy ingredients

Buy direct from The Whisky Exchange

£10.95

Makes this drink 100.00 times

£12.45

Makes this drink 25.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Entente Cordiale #2
Dry shake all ingredients together, then shake vigorously with cubed ice and double strain into a chilled coupe glass.

Next Cocktail

Le Traite des Pyrenees (The Treaty of the Pyrenees)
SMOKE the inside of glass with a lightly fragrant cigar and cover. STIR all ingredients with ice and strain into cigar smoked glass.

Bitters

Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian, quinine and orange peel....

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Cognac

Cognac is a fine French brandy (eau-de-vie) from the region that surrounds the little town of Cognac in southwest France. Like champagne, its mere name suggests luxury and indeed...

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com