Cola's got a brand-new bag
We, like many people, are dedicated fans of cola with our fatty burgers.
But we usually shoved cola aside when it came to serious cocktailing. Not anymore--not now that both classic and inventive takes on cola drinks have been appearing all over New York.
At Saxon + Parole and the brand-new the Daily, there is the La Batanga ($14), blanco tequila, fresh lime and cola stirred with a steak knife and served in a salt-rimmed highball. Talde's Tuk Tuk ($8) high-kicks Mekong rum with strips of fresh ginger. At the Upper East Side's new incarnation of Jbird Cocktails, the 59 Convertible with Cuban Plates ($12) starts with Coca-Cola, reduces the soda by half and fortifies the result with demerara sugar, grilled pineapple, clove and anise.
Over at the Wayland, the wizardly bartenders have taken a cue from Argentineans with a flowing and fizzed supply of Fernet Branca and house-made cola on tap ($7).
Eager for more, we secured a home-bartender-friendly version of the Wayland's crazy-good cola. Buy kola nuts at Dual Speciality Store, then watch our step-by-step slide show to crack the new cola code at home.
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