Sea Legs
Ingredients
- 1 oz Torabhaig Peated Single Malt Whisky
- 1 oz Caisteal Chamuis peated scotch whisky
- 1 oz Del Maguey Vida Clásico Mezcal
- 2⁄3 oz Lime juice
- 1⁄2 oz Monin Almond (Orgeat) Syrup
- 2 dash Fee Brothers Celery bitters
- 1 dash Angostura Aromatic Bitters
- 2 drop 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 aromatic bitters &/or dehydrated lime slice wheel.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with line of aromatic bitters dashed across foamy head &/or float dehydrated lime slice wheel.
Nutrition:
One serving of Sea Legs contains 181 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created circa 2019 by Alejandro Olivares at Under Current in Salt Lake City, Utah.
Review:
A tasty sour based on smoky peated whisky, enhanced by mezcal and enriched by almond syrup.
