Night Cap Cocktail
The Yolk of 1 Egg.
1/3 Anisette. (3/4 oz Gantous and Abou Rad Arak)
1/3 Curacao. (3/4 oz Cointreau)
1/3 Brandy. (3/4 oz Dudognon Cognac)
Shake well and strain into cocktail glass.
I’ve written about “Arak” before in the post “Ar(r)a(c)k Disambiguation“. This is the Anise flavored grape spirit from Lebanon. Because there are various degrees of sweetness in Anisette and Anise flavored liqueurs and this drink is already 1/3 orange liqueur, I figured it would be fun to pretend it called for a dry style anise liqueur and use Arak instead of Anisette.
The Night Cap is also a fine example of me not being able to follow a recipe even though I try hard to read them and execute. I knew I was running low on Cointreau, so stopped to buy some on the way home.
Then I looked at the recipe. Checked for the Orange Curacao in the kitchen cupboard. Headed down to the basement to find the Arak. Came back upstairs and made the recipe with Cointreau. Why, I do not know. Sometimes my hands just don’t tell my brain what they are doing.
So, even though I didn’t really quite make the recipe accurately, ooops, this was quite tasty. Anise and orange are a proven great combination and the brandy brings some sort of other mediation to the party. Definitely an enjoyable cocktail, so I can’t see going back and doing it the “right” way.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.