Miss Nick Cocktail
Thomas J. Story
This pink and frothy drink from Seattle's Tomo gets its richness from egg whites and its fruit flavor from tayberries, a hybrid of blackberry and red raspberry. If you can’t find tayberries, substitute a blend of blackberries and raspberries.
This recipe and others like it first appeared in the story "'Brutalist Ryokan Meets Coastal Dive Bar': James Beard Winner Takes Seattle’s Tomo over the Top," from Sunset's 2022 Garden Issue.
How to Make It
1
To make the tayberry syrup:
Combine sugar and 1 cup water in a saucepan, and cook over low heat until dissolved. Add tayberries, raise heat, and simmer for 5 minutes. Strain through a fine mesh sieve and chill.
2
To make the cocktail:
In a cocktail shaker, dry shake all ingredients but the garnish for 5 seconds. (“Dry shake” is bartender-speak for shaking a drink without ice.) Add ice to shaker and shake vigorously for 20 seconds. Strain into a chilled Nick and Nora glass. Garnish with magnolia flower and serve.
Ingredients
Tayberry syrup
2 cups sugar
1 cup water
1 pint tayberries
Cocktail
1 ¾ oz apple brandy
½ oz tayberry syrup
½ oz lemon juice
¼ oz lime juice
1 egg white
magnolia flower, for garnish
Directions
1
To make the tayberry syrup:
Combine sugar and 1 cup water in a saucepan, and cook over low heat until dissolved. Add tayberries, raise heat, and simmer for 5 minutes. Strain through a fine mesh sieve and chill.
2
To make the cocktail:
In a cocktail shaker, dry shake all ingredients but the garnish for 5 seconds. (“Dry shake” is bartender-speak for shaking a drink without ice.) Add ice to shaker and shake vigorously for 20 seconds. Strain into a chilled Nick and Nora glass. Garnish with magnolia flower and serve.
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