Bartenders Tell Us Their Favorite Nightcaps For The Holidays


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We’re smack dab in the middle of the holiday rush. Thanksgiving is well in our rearview and Christmas is only a few days away. In a little over a week, after New Years Eve, the holidays — built up for months — will officially be over. But before the January calm, comes the storm of December. We’re about to be inundated with social engagements.

Most of the festive outings you attend will include dinner. And we aren’t talking about light meals. These are heavy, filling feasts. Giant mounds of food that threaten the structural integrity of your plate (and pants). The kind of bacchanals that make us want to change out of our dress slacks and ugly sweaters into PJs. Or, at the very least, an after-dinner drink to help digest everything.

The after-dinner drink is a staple this time of year. If you don’t partake already, the holidays are the perfect season to crack open that bottle of brandy or whiskey you’ve been saving. Naturally, this quickly becomes a nightcap. Share it with your friends and family as you relax by a crackling fire. Try on your new robe and slippers, put on a Christmas flick, and snooze away.

We asked some of our favorite bartenders to tell us the best cocktails to drink after a heavy, hearty holiday meal. You can check out all of their answers below.

Old Granddad 100 Proof Bourbon

Evan Danielson, beverage director at City Winery in Nashville

“Old Granddad 100 Proof Bourbon. It has a high rye mash bill, stands up well in cocktails and is delicious on its own. It’s also is a steal at around $20, depending on your market. The 114 proof expression is baller too.”

Blanton’s Bourbon

Dawn Kurtz, bartender at South Branch in Chicago

“Bourbon — specifically Blanton’s — is the way to go. It has to be neat and in a rocks glass. I love the smoothness of Blanton’s, and nowadays, since the chance of having one is so rare, I really take advantage whenever I have the chance.”

Plantation Pineapple Rum

Shawn Stanton, bartender at Public House in Ferndale, Michigan

“Plantation Pineapple Rum. I usually shy away from anything flavored, but, wow, did they do this one right! It actually tastes like REAL pineapple. If I want to end a great night, there is no better spirit.”

Wild Turkey Long Branch

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Josh Cameron, head bartender at Boulton & Watt in New York City

“My winter nightcap is currently Wild Turkey’s Long Branch. It’s easy, smooth, and great for unwinding at the kitchen table next to a record player. Roll that Crosby, Stills, and Nash.”

Fernet-Branca

Bryson Downham, Beverage Director at Toups South in New Orleans

“What is my go-to nightcap spirit? Fernet-Branca is still my favorite way to end the night. It’s brisk, herbaceous, and refreshes the palate.”

Remy Martin VSOP

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Felipe Ojeda, beverage director at Ariete in Miami

“Remy Martin VSOP Cognac. Cognac at night is a dream — literally! Something about the sugars and warmth when you hold that snifter in your palm that just makes the day wash away. I really like smaller production cognacs too but those are a treat. Remy VSOP is a go-to for the day-to-day.”

Avion Reserva 44

Jason Rodriguez, beverage director at Hall in New York City

“Most recently I’ve been leaning towards the wonderfully created Tequila Avion Reserva 44 as my go-to nightcap at the end of the evening. After working a long shift you want to sit and treat yourself to something that says “job wells done” and nothing does that more for me than this spirit. Aged for 43 months before being placed in “petite” oak barrels, Tequila Avion Reserva 44 brings forth notes of vanilla, and light citrus on the nose leading into to deep rich flavors of dried fruits, cinnamon, and eucalyptus with a long and rich finish at the end. One sip and you can’t help but truly stop and appreciate life.”

Westland Sherry Woood

Andrew Meltzer, beverage director at Noosh in San Francisco

“Okay, I guess it would be Westland American Single Malt Whiskey — Sherry Cask. It tastes like a distilled cream soda. The guys at Westland carefully select only the best malts (read: a variety of high-quality beer malts) and use a Belgian Saison yeast strain for fermentation. And their Sherry cask is the real deal, it’s not just a Sherry-rinsed whiskey barrel like many other distilleries use.”

Cynar

Johnny Contraveos, beverage manager at ALK in Chicago

“I usually like to end my night with a digestif and one of my favorites is Cynar, an Italian amaro made from artichoke. It has many other ingredients as well, which balance out the bitter, sweet, and vegetal flavors. It has a slight spice up front that seems almost savory at first but then it mellows out a bit and finishes with a nice caramel note. It is the perfect way to end a meal or a night. It has a relatively low proof, although there is a higher proof version of this product for when you need something with a little more bite.”

Talisker 10

Benjamin Rouse, bar lead at Henley in Nashville

“Scotch. This is a new evolution for my palate and I’m hooked! Talisker 10 would be my current go-to as it has enough of the smoke that you love from Scotch Whisky, but doesn’t beat you over the head with it. I also find its refreshing ocean spray salinity gives it perfect depth for a nightcap.”

Underberg

John Neumueller, beverage director at Spoonfed in Los Angeles

“What is my go-to nightcap spirit? Cynar or Underberg. A little bitters are just right for me. If I supplement that it’s usually with a glass of white wine or an easy beer.”

Amaro Montenegro

Casey Lyons, Lead Bartender at Pacific Hideaway in Huntington Beach, California

“What is my go-to nightcap? This time of year, I usually keep a bottle of Amaro Montenegro next to my sweatpants. It’s a perfect low proof nightcap that mixes kindly with all my favorite things.”

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