Night Cap
Ingredients
- 1 cube Demerara / dark Muscovado / brown sugar
- 1 dash Angostura Aromatic Bitters
- 8 drop Chocolate bitters
- 1⁄2 oz Hot water
- 2 oz Cognac
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist (flamed).
Method:
- 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.
Garnish:
- EXPRESS flamed orange zest twist over cocktail, then use as garnish.
History:
Adapted from a 2015 recipe by Gregory Goins at BO Beau Kitchen & Roof Tap in Long Beach, California.
Review:
Diluted brandy with the orange zest twist adding much of the flavour.
