Nightcaps
The end of the night is a great time to wind down, and a good drink can help it along. There are some classics we gravitate to—a whiskey or cognac (neat or on the rocks), perhaps an affogato, an espresso martini or an old fashioned. We’ve pulled together some of these and more that put a new twist on the good old night cap.
FROZEN ESPRESSO MARTINI
A take on a classic; perfect for a hot night.
Ingredients
For whipped cream (optional)
• 1/2 cup heavy cream
• 1 tsp. instant espresso powder
• 1 tbsp. Baileys
• 1 tbsp. confectioners’ sugar
For frozen base and assembly
• 350 ml (1 1/2 c.) concentrated
cold brew, frozen
• 90 ml vodka
• 60 ml Kahlúa
• 45 ml simple syrup
Method
For whipped cream (optional)
In a medium bowl, using a handheld mixer on medium-high speed, beat cream and espresso until thickened. Fold in Baileys and confectioners’ sugar. Refrigerate until ready to use.
For frozen base and assembly
In a blender, blend cold brew, vodka, Kahlúa, and simple syrup until smooth. Pour into 2 chilled coupe glasses.
Dollop with whipped topping (if using). Top with espresso beans and espresso powder (if using).
PEPPERMINT WHITE RUSSIAN
Ideal if you have leftover peppermint schnapps to use up (if not, feel free
to use butterscotch or another of your favourite flavours, or stick to the
tried and true original).
Ingredients
• Ice
• 60 ml vodka
• 45 ml Kahlúa
• 15 ml peppermint schnapps
• 30 ml heavy cream, half-and-half, or whole milk
• Pinch of kosher salt
• Peppermint patties, for serving
Method
Fill a 300 ml rocks glass with ice. Pour vodka, Kahlúa, and schnapps over ice and stir to combine.
Top with cream and salt. Garnish with peppermint patties.
GOLD RUSH COCKTAIL
A more comforting take on a whiskey sour (with no need for egg whites!).
Ingredients
• 120 ml water
• 60 ml honey
• 90 ml bourbon whiskey
• 60 ml fresh lemon juice
• Ice cubes
• Lemon peel, for garnish
Method
In a heatproof measuring cup, combine water and honey. Microwave on High, stirring occasionally, for 30 seconds or until honey is dissolved.
In a cocktail shaker, combine honey syrup, whiskey, and lemon juice. Fill shaker with ice, cover, and vigorously shake for 30 seconds or until outside of shaker is frosty. Strain into 2 ice-filled rocks glasses. Garnish with lemon peel.
BRANDY ALEXANDER
It’s smooth and chocolatey—similar to another classic, the Toblerone, but with its own unique spin.
Ingredients
• 30 ml cognac or brandy
• 30 ml dark crème de cacao
• 30 ml heavy cream
• Ice
• Grated fresh nutmeg, for serving
Method
Fill a cocktail glass with ice water. In a cocktail shaker, combine cognac, crème de cacao, and cream. Fill shaker with ice. Cover and vigorously shake for 30 seconds or until outside of shaker is very frosty.
Empty water out of the cocktail glass, then strain the cocktail mixture into it. Top with nutmeg.