Sea Legs

Glass:

Serve in a Coupe glass

Ingredients:

[edit]

1 fl oz	Peated single malt whisky
1 fl oz	Del Maguey Vida Clásico Mezcal
2⁄3 fl oz	Lime juice (freshly squeezed)
1⁄2 fl 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

Prepare:

1. Select and pre-chill a COUPE GLASS.
2. Prepare garnish of aromatic bitters &/or dehydrated lime slice wheel.

How to make:

3. SHAKE all ingredients with ice.
4. FINE STRAIN into chilled glass.

Garnish:

5. Garnish with line of aromatic bitters dashed across foamy head &/or float dehydrated lime slice wheel.

Allergens:

Recipe contains the following allergens:

• Orgeat (almond) sugar syrup (2:1) - Nuts
• Celery bitters - Celery

Strength & taste guide:

View readers' comments

Alcohol content:

• 1.5 standard drinks
• 20.34% alc./vol. (40.67° proof)
• 20.9 grams of pure alcohol

• More Aperitivo/aperitif cocktails
• More Sours (citrus) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.