Tuesday, November 5, 2013


A friend came in for a nightcap after a day of eating and drinking around town. The drink I came up with has the end-of-meal elements without getting too heavy or sticky. It works on a smaller scale too. The ones we drank were half the recipe.


  • 2 oz brandy
  • 1 oz port
  • 3/4 oz nocino
  • 1 tsp Laphroaig (approximately)
  • 1/2 oz lemon juice (or less)
  • scant pinch fine sea salt
Shake with ice cubes and strain into a chilled cocktail glass.

The port is a natural compliment to the walnut of the nocino, as is the salt. I like to stir my salt in before the ice to make sure it dissolves. The port gives this some acidity to help balance the sugar, so if you try this, you may want to under-pour the lemon a little.

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