The classic nightcap cocktail is a great way to end the day with a smooth taste and relaxing effect. From W.C. comes this recipe that’s fun to try. It is very simple to remember Whitfield’s 1939 “Just Cocktails” bartending guide. A mixture of brandy, anisette, and curaçao flavored with a yolk and egg white. combination of flavors in this cocktail is quite interesting and very fitting for an era that predates today. There are a few ways to improve the drink if you find it’s not quite right. Aside from finding out what drinkers back then enjoyed before falling asleep, you’ll also learn what people done in the early 20th century.
In the original recipe, anisette is called for, though it’s not a common liqueur in bars today. It can be substituted with any of the other anise-flavored liqueurs in its place, such as absinthe, Herbsaint, or sambuca. The flavor of anise is strong, so you may want to hold back a little on that ingredient. It works better with 1/4 to half an ounce of liqueur. A cocktail made with egg yolk is similar to one made with eggnog but without the egg white. A good nightcap can be made by substituting just an egg white for the yolk and you’ll get a drink with a luscious foam on top and a barely recognizable egg taste. You can also skip the yolk altogether if you wish.