The Nicaula

Who doesn’t want a cocktail named after them? Like Paula and Nicole, this cocktail is very interesting, while also sweet, balanced, and complex. 

Mezcal is an amazing spirit. It is the scotch of tequila, but plays a little bit more nicely when it comes to cocktails. It can be hard to find, but it is worthwhile to pick up a bottle when you stumble across it. In Vancouver, try Legacy Liquor in Olympic Village. 

The apple bitters I’ve used in this recipe were homemade. You can find apple bitters in specialty liquor stores, or better yet make them yourself! Other fruity bitters would work as well with the mezcal. 

1 oz Mezcal

1/2 oz Amaro

5 dashes apple bitters

1/2 lemon

1/2 egg white

1/4 oz honey

To make:

1. Combine all ingredients in a shaker with ice, shake well, strain into coupe glass and garnish with an apple slice. 



4 thoughts on “The Nicaula”

  1. Tom, when making a cocktail involving egg you might try dry shaking the ingredients first and then adding ice and shaking again for dilution/chilling. Egg whites froth up a lot better when dry shaken first. Fun little ‘blog you’ve got here.


  2. Hey Sam, thanks for the tip! Would you still give it a good shake after the dry shake, or would you you go light after that? I’m interested in trying out this method next time I’m making some drinks.


    1. Ya I would, the egg froth won’t be damaged by the ice once you’ve done the dry shake, and you’ll still want to give it a good shake with the ice to chill it.


      1. beware though–when you dry shake with egg you create positive pressure, so if you are using a boston shaker be mindful when you open it that there will be air (and possibly liquid if the shaker is quite full) wanting to escape.


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