At The Midnight Hour: 3 Cocktails I Make When The Clock Strikes Twelve
Normally, I am far from being a night owl. I am one of those people who finish dinner at a ‘reasonable’ hour, head to bed with a book and start snoring long before midnight – well, I don’t snore literally but all this to say, I sleep early.
However, there are those nights that strike once in a while when I am reading a particularly good book which reaches its climax and I stay up till a late hour to find out what happens to my favourite characters. On some other nights, I find myself writing about a particularly interesting topic or going deeper and deeper into research, and I seldom realise how late it is.
When midnight comes close and I am still awake, I often grab a snack like a crispy chakli or a crunchy bakarwadi or even some sev and sit with the book I am about to binge through. A night of writing and reading leaves me wanting just that little munchie before heading to bed, which is also sometimes accompanied by an interesting cocktail.
Well, when I say interesting while talking about blending a nightcap, I generally mean a cocktail which can be blended easily, without fuss and which will suitably compliment the process of finishing a book or sitting down in a comfortable chair after a long night of work. One such drink which I particularly prefer to blend in 10 seconds is the midnight mimosa.
Midnight Mimosa
I bring this drink together by mixing 30 ml sparkling wine in a flute glass with about 45 ml orange juice. If I find macerated cherries easily in the fridge, I take one and prop it on the glass as a sweet garnish. I chew on this cherry slowly and deliberately while having this cocktail which is a mix of sparkly, light and tangy flavours. Accompanied by chakli or peanuts, this blend has all the makings of a drink which will keep a person company while they journey through unknown lands in fantasy novels or figure out the culprit in a thrilling whodunit.
Ingredients:
- 30 ml sparkling wine or champagne
- 45 ml orange juice
- Macerated cherry for garnish
Method:
– In a champagne glass or flute glass, add 30 ml sparkling wine or champagne and top it off with 45 ml orange juice. Garnish with a macerated cherry for the finish touch.
Also Read: 3 Best Tequila Cocktails To Serve At A Themed Event; Recipes Inside
Chocolate Bourbon Nightcap
Another 10-second cocktail which I prefer to have on those nights when I finish working late is a chocolate and bourbon nightcap. This drink, as its name suggests, is well-suited to heralding the midnight hour when sleep is just on the horizon. The cocktail carries all the sweet and silky notes of chocolate liqueur coupled with the spicy and caramelised touch of bourbon, topped off with a sea salt sprinkle, all of which is a recipe for a suitable midnight hour cocktail.
Ingredients:
- 30 ml good quality bourbon
- 15 ml chocolate liqueur or chocolate syrup
- Ice as required
- Sea salt for garnish
Method:
– In a cocktail shaker, bring together 30 ml good quality bourbon with 15 ml chocolate liqueur or chocolate syrup and ice. Shake well before transferring into a small coupé glass. Garnish with sea salt.
Cold Brew And Irish Cream Liqueur
One of those cocktails which I am too lazy to even name at a late hour, this 3-ingredient mix simply brings together cold brew with cream liqueur, ice and a bit of melted chocolate in an equal parts cool and creamy blend. It is one of the more sophisticated mixes I prepare for that feel of sipping on an iced coffee with a twist.
Ingredients:
- 30 ml Baileys Original Irish Cream Liqueur or any other premium cream liqueur of choice
- 60 ml cold brew
- A dash of melted chocolate
- Ice as required
- Cinnamon stick for garnish
Method:
– In a cocktail shaker, bring together 30 ml Baileys Original Irish Cream Liqueur or any other premium cream liqueur of choice, 60 ml cold brew, a dash of melted chocolate and ice. Shake well and transfer into a tall milkshake glass. Garnish with a cinnamon stick and serve with a straw.
Drink Responsibly. This communication is for audiences above the age of 25.
