Nika Cocktail | Make This Amazing One Piece Inspired Cocktail

Nika
Nika

What Does The Nika Taste Like?

The Nika taste like a lightly bittersweet and herbal soju. The ingredients pair nicely and are strong while not overwhelming. It’s pretty lovely. I came up with the Nika to celebrate one of my favorite stories, One Piece. As of writing, chapter 1044 was just released, and the main protagonist, Luffy, has undergone a massive story-changing transformation. I love One Piece, and I don’t try to hide that.

I wanted the base spirit to be cachaça because, in the SBS of volume 56, someone had asked the author, Oda, if the story took place in our real world, what the nationalities of each character would be. Oda replied that the main character, Luffy, would be Brazilian. Cachaça turned out to be an excellent choice. Even though it’s more closely related to rum than vodka, it has a very lightly sweet and fresh green grassy vodka-like taste. I don’t know why I don’t use it more often, but it’s beautiful. I feel like I, along with many others, woefully underutilize cachaça, and it comes together nicely in this bright sunny cocktail.

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Nika Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

193

kcal
ABV

29%

Total time

3

minutes

See how to make a Nika cocktail

Ingredients

  • 1 tsp Gum Syrup

  • 1 tsp Lemon Juice

  • 2 dashes Orange Bitters

  • 1 oz Cocchi Americano

  • 2 oz Cachaça

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 15 – 20 seconds to properly chill and dilute the drink.
  • Strain into glass, garnish with an expressed lemon peel.

Recipe Video

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Improved Midori Sour – Make This Herbal Twist on the Midori Sour

Improved Midori Sour Cocktail
Improved Midori Sour Cocktail

This isn’t a classic cocktail. It’s just a perfect cocktail. The Midori Sour is a pretty awful drink. If you google it, you’ll find many different recipes (also trying to improve it), but the official Beam Suntory recipe is half Midori and half sweet and sour mix. It comes in around 10% ABV and tastes as bad as it sounds. This late 70s drink reeks of sweaty polyester suits at studio 54 looking to fuck.

This improved one keeps the same flavor and intent as the original but isn’t as sweet, and the herbal flavors make it much more palatable.

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Improved Midori Sour

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

252

kcal
ABV

28%

Total time

3

minutes

Learn how to make the an Improved Midori Sour.

Ingredients

  • 2/3 oz Lemon Juice

  • 1 oz Midori

  • 1 tsp Green Chartreuse

  • 2 oz Vodka

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards

Notes


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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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La Water – Make This Strangely Good Green Cocktail

LA Water Cocktail
LA Water Cocktail

A friend of mine suggested I add this cocktail, and while the stuffy pretentious drinker in me turns up its nose to modern cocktails like this, the laid-back, chill me loves drinks like this. I have no idea who first made this, they are most likely still young and still alive, but I will take a wild guess and say it was first mixed somewhere in LA. The joke is that this funky-colored drink is supposed to look like tap water in Los Angeles. I get that the joke is that the water is gross and funky, but if the tap water there tasted like this, I would move to LA and never look back. No, it’s not vintage, but it’s super good.

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La Water

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

335

kcal
ABV

30%

Total time

3

minutes

Learn how to make a strong and tasty LA Water cocktail.

Ingredients

  • 1/2 oz Lemon Juice

  • 1 oz Blue Orange Liqueur

  • 1/2 oz Raspberry Liqueur

  • 1/2 oz Midori

  • 1/2 oz Vodka

  • 1/2 oz White Rum

  • 1/2 oz Silver Tequila

  • 1/2 oz Dry Gin

Directions

  • Add ice to the serving glass.
  • Combine all the ingredients in the serving glass and add 1 drop of blue food dye if you do not have blue orange liqueur.
  • Give the drink a few turns to mix and chill.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


St. Rita Cocktail – Make This Delicious Floral Margarita

St. Rita Cocktail
St. Rita Cocktail

Honestly, once you have a St. Rita, you will not be satisfied with a regular margarita again. Well… I mean, I don’t know… maybe you will… I can’t tell you, and everyone has a different taste. My parents first introduced me to this cocktail in 2008 and that’s around when everyone else was first discovering it. St. Germain was launched in 2007, and as a way to market it, the company created variations of classic cocktails using its liqueur. It’s not vintage, but it’s damn good.

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St. Rita Cocktail

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

274

kcal
ABV

27%

Total time

3

minutes

Learn how to make the modern classic, the St. Rita.

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Elderflower Liqueur

  • 2 oz Mezcal

Directions

  • Combine all ingredients in the shaker and add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


The Moss Head – Make This Delicious Midori Fizz

Moss Head Cocktail
Moss Head Cocktail

Making A Midori Fizz.

The moss head is my attempt to make an improved Midori sour because the Midori sour is not a very well-balanced drink, in my opinion. It has very little alcohol and is painfully sweet. My goal for this cocktail was to make a better Midori sour by reducing the amount of Midori, adding floral flavor to complement the melon taste, and giving the drink a bit more alcohol to level out the sweetness. It’s less one-dimensional and taste more like a regular cocktail. The egg whites also add a nice creamy texture that reminds me of those fun Korean melon milk drinks.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.

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Moss Head Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

262

kcal
ABV

24%

Total time

3

minutes

Learn how to make the Improved Midori Sour No. 2 Cocktail.

Ingredients

  • 1 oz Egg Whites

  • 1/2 oz Midori

  • 1/2 oz Elderflower Liqueur

  • 2/3 oz Lemon Juice

  • 2 oz Vodka

  • 1 oz Soda Water

Directions

  • Combine all ingredients in the shaker. Shake dry for 30 second – egg foams better when not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Whiskey Nips – The Ultimate House Cocktail to End the Day

Whiskey Nips
Whiskey Nips

The Whiskey Nips is the ultimate house cocktail invented by Las Vegas lifestyle and craft cocktail writer Robert Kachelriess. It’s easy to make and just the right balance of sweet and bitter over a strong bourbon base. Pour each shot of alcohol over ice in a rock glass. Top off with club soda (ideally, La Croix grapefruit — or “Pamplemousse” if you’re sophisticated) and stir with a spoon (or steak knife for extra macho factor). No garnish is needed.

Feel free to adjust the levels of alcohol to preferred strength level. Just beware: this drink goes down easy. Almost too easy. Another bonus: The recipe is so simple; it’s easy to describe to any bartender, although La Croix is always preferred to club soda from a gun.

If you enjoy cocktails like the Boulevardier or Japanese Cocktail, this refreshing herbal and almond cocktail is the ultimate cocktail. If you do not have Grapefruit La Croix or any other grapefruit infused soda water, then soda water and grapefruit bitters can be used.

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Whiskey Nips

5 from 1 vote Only logged in users can rate recipes
Recipe by Robert Kachelriess Course: DrinksCuisine: American
Servings

1

servings
Calories

300

kcal
ABV

14%

Total time

3

minutes

Invented by Las Vegas Lifestyle and craft cocktail writer Robert Kachelriess, The Whiskey Nips is his go to cocktail after a long day at work.

Ingredients

  • 1 oz Aperol

  • 1 oz Disaronno

  • 1 oz Bourbon

  • 2 oz Grapefruit La Croix

Directions

  • Add Ice To Mixing Glass and combine all ingredients except the Grapefruit Soda water in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Add ice to the glass and strain the drink into glass.
  • Gently pour the grapefruit soda water on top.
  • Give a couple turns to mix and enjoy.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.