Nick Detrich’s I Wanted to Be Good
Bartender Nick Detrich, of Cure in New Orleans, mixes up a variation on a Harvard cocktail
When I tasted the Byrrh quinquina earlier this year, I started reaching for it for a lot of drinks. It’s a slightly bitter and luscious aperitif that became ketchup for me: “Good in everything!” I wanted to play up the richer qualities, as well as the funk of the mistelle in the quinquina. The cognac helps with the former, and the Wray and Nephew and Herbsaint Legendre help with the latter.
The Food IssueBrowse selections from our March 2013 print magazine.
2 ounces Byrrh Grand Quinquina
1 ounce Landy VSOP cognac
10 drops Wray and Nephew Overproof Jamaican Rum
10 drops Herbsaint Legendre
Add the Byrhh quinquina, cognac, rum, and Herbsaint Legendre in a mixing glass. Pull out a chilled coupe. Fill the mixing glass with ice and stir, about 40 revolutions. Pour the drink through a julep strainer into the coupe. Season the top and side of the coupe with a fresh swathe of lemon peel. Twist the lemon and place on the edge of the glass.