Out to Sea

Ingredients

Barware

Coupe glass
Easy Jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 222 calories in one serving of Out to Sea.

Bartender

Out to Sea

Difford's Guide
Out to Sea image

Serve in a

Coupe glass

Garnish:

Chocolate powder

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz Bacardi 8 year old rum
1 1/3 fl oz Cold brew coffee
2/3 fl oz Falernum liqueur
1/6 fl oz Fernet Branca
3 dash Saline solution 4:1 (20g sea salt to 80g water)
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To make Cold brew coffee:

Infuse 100g coarse ground coffee in 1 litre of water for 24 hours in a refrigerator. Filter and serve.

Review:

Reminiscent of an aged rum-based Espresso Martini (and yes it works when made with espresso coffee rather than cold brew). Fernet Branca and falernum add depth of flavour and their own distinctive personality. A great after dinner drink. The salt influence is subtler than the name might suggest.

History:

Created for Bacardí Legacy 2017 by Allen Fang at Barules Cocktail Club, Shanghai, China

Inspiration: “I was born by the sea, growing up next to sand and seawater; I am a descendant of the ocean and we are blessed with the natural resources it brings. I learnt some unforgettable lessons from the ocean that inspired me to go out and embrace the bigger world; that is how my bartending journey began.

“Out to Sea is a twist on the Espresso Martini and my personal salute to a great heritage spirit. It blends Bacardí Gran Reserva 8 Años rum with saltwater - a strong connection to my hometown - and cold-brew coffee, to create a more complex taste.”

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