by Lesley Jacobs Solmonson
0.25 cup firmly packed Brown Sugar
4 oz Water
Quarter Lemon, sliced
1 Pinch (1/16 tsp) each Ground Cloves, Ground Cinnamon, and Ground Ginger
2 oz Remy Martin Cognac
4 oz Real Ale (ESB recommended)
Dissolve the brown sugar in the water
Add sliced lemon to mixture. Let stand 15 minutes
Add brandy, ale, and spices, stirring to combine
Garnish with a lemon slice and a sprinkle of freshly grated nutmeg
Ice can be added if you don’t oppose ice in beer
Multiply by 4 for a full recipe.
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Oxford University is known for many things, among them its tremendous education, exquisite architecture, lovely location, and esteemed graduates. In terms of cocktail history, Oxford is synonymous with a little book known as “Oxford Night Caps – A Collection of Receipts for the Making of Various Beverages Used in the University” from the early 1800s. For today’s beer-themed Mixology Monday, we’ve adapted the traditional “Night Caps” recipe for Brown Betty and scaled it down from punch bowl to single serving size. We think it’s an ideal summer drink, not only because it tastes damn fine but also because it’s a one-two “punch” that’ll impress both the beer-lover and the cocktail snob alike.