Walking Papers

Scott Hicks, Cure | New Orleans

In this drink, New Orleans-based bartender Scott Hicks looks to Tra Kal made with Patagonian crabapple for an unexpected bitter burst alongside cranberry and citrus. “Their sharp, almost bitter taste is a welcome change to the cocktail world, where most apple-based spirits trend more towards sweet,” explains Hicks. “The concept of such a bold eau de vie with original flavors drew me in right away.”


Serving: 1

  • 1 1/4 ounce gin, preferably Tanqueray
  • 1/2 ounce Tra Kal
  • 3/4 ounce lime juice
  • 1/2 ounce rich simple syrup (2:1, sugar:water)
  • 1/4 ounce cranberry brandy, preferably Clear Creek Cranberry
  • 4 drops saline solution

Garnish: orange peel

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe.
  3. Garnish with an orange peel.

Tagged: Cure, tra kal, zeitgeist