Boss Colada

Name: Boss Colada
Yield: 1 drink
Cuisine: American
Ingredients: 1 ounce Baska Snaps; ½ ounce orgeat, preferably Orgeat Works; ½ ounce white rum, preferably Banks 7; 1 ½ ounces fresh pineapple juice; ½ ounce fresh lime juice; 21 drops Peychaud’s bitters; Lime wheel

Recipe from Nick Detrich

Adapted by Robert Simonson

Published March 1, 2015

Cheryl Gerber for The New York Times

Media 1 of 1

Total Time: 5 minutes
Rating: 4(19)
Comments: Read comments

This refreshing creation by Nick Detrich was the best-selling drink at his New Orleans bar, Cane & Table, in 2014. The recognizably tiki-esque mélange of rum and fruit juices is given a delightfully sharp edge by a full ounce of the bitter herbal liqueur Baska Snaps, while the heavy portioning of Peychaud’s bitters helps to dry out the cloying sweetness of the pineapple juice and the orgeat, an almond-flavored syrup. An unlikely but well-balanced cocktail, it is perfect in the hotter months, but good all year round. —Robert Simonson

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Ingredients

Yield:1 drink

1 ounce Baska Snaps
½ ounce orgeat, preferably Orgeat Works
½ ounce white rum, preferably Banks 7
1 ½ ounces fresh pineapple juice
½ ounce fresh lime juice
21 drops Peychaud’s bitters
Lime wheel

Ingredient Substitution Guide

Preparation

Step 1
Fill a pilsner glass with crushed or pebble ice. In a cocktail shaker half-filled with ice, combine all ingredients except the bitters and the lime wheel, and shake heartily. Strain, finely, into the pilsner glass. Top with the bitters and lime wheel. Serve with a straw.

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