The Story Behind The Andes Nitecap

Hailing from Andrew Kowalski of NYC’s The Clover Club cocktail bar, the Andes Nitecap was inspired by the team’s favorite after-dinner candy and combines mint, chocolate, Caribbean rum, and a touch of herbaceousness for a bittersweet post-meal digestif.

Like any good dessert drink, the Andes Nitecap takes on a luscious, creamy texture from heavy cream and a whole egg. Something akin to a ramped-up Grasshopper once complete, it’s the perfect sweet addition to any holiday gathering.

This recipe is part of our 2023 Holiday Cocktail Countdown. Click here to see all of the festive recipes as they publish throughout December.

Ingredients

  • ¾ ounce Branca Menta
  • ¾ ounce white rum (Kowalski likes Plantation Barbados)
  • ½ ounce Copalli Cacao Rum
  • ½ ounce Giffard Crème de Cacao
  • ¼ ounce cane syrup (2:1)
  • ½ ounce cream
  • 1 egg
  • Garnish: cocoa powder, Andes mint

Directions

  1. Add all ingredients to a shaker tin without ice and dry shake for 30 seconds.
  2. Add ice to the shaker and reshake vigorously to dilute.
  3. Strain into a chilled sour glass.
  4. Garnish with a dusting of cocoa and an Andes mint.

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Yield: 1
Updated: 2023-12-15

The Andes Nitecap

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