Nick Detrich’s Nada Colada
Bartender Nick Detrich, of Cure in New Orleans, mixes up a new island drink
I wanted to make a drink that had many of the same flavor characteristics of a Tiki drink, but with no classic Tiki ingredients. It’s an egg John Collins variation that has a strong island vibe. It’s light in texture and rich in flavor, like so many of the best Tiki drinks.
The Food IssueBrowse selections from our March 2013 print magazine.
1 egg white
3/4 ounce simple syrup
3/4 ounce fresh squeezed lemon juice
1 ounce Evan Williams Single Barrel Bourbon
1 ounce Amaro Meletti
9 drops peach bitters
6 drops Angostura bitters
ice, seltzer, and soda water
Strain the white from a fresh egg into a shaker tin. Add the simple syrup, lemon juice, Evan Williams Single Barrel, Amaro Meletti, and peach bitters. Give the tin a dry shake to emulsify the egg white with the other ingredients. Fill up the shaker tin and a Collins glass with ice. Give the mixture a hard shake with the ice now in the shaker tin. Pour the mixture through a Hawthorne and a tea strainer into the Collins glass. Give it a splash of seltzer and then soda water. Add six drops of Angostura bitters to the top.