Out to Sea
Ingredients
- 1 2⁄3 oz Caribbean blended rum aged 6-10 years
- 1 1⁄3 oz Cold brew coffee
- 2⁄3 oz Difford's Falernum liqueur
- 1⁄6 oz Fernet Branca liqueur
- 3 dash Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of cacao powder.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Dust with cocoa powder.
Nutrition:
One serving of Out to Sea contains 221 calories
History:
Created for Bacardí Legacy 2017 by Allen Fang at Barules Cocktail Club in Shanghai, China.
Review:
Reminiscent of an aged rum-based Espresso Martini (and yes it works when made with freshly brewed espresso coffee rather than cold brew). Fernet Branca and falernum add depth of flavour and their own distinctive personality. A great after-dinner cocktail. The salt influence is subtler than the name might suggest.
