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 Issue
Browse 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.