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 | Difford's Falernum liqueur |
| 1/6 fl oz | Fernet Branca liqueur |
| 3 dash | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
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.
History:
Created for Bacardí Legacy 2017 by Allen Fang at Barules Cocktail Club in Shanghai, China.
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.
Allen Fang, 2017
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.
Alcohol content:
- 1.3 standard drinks
- 16.2% alc./vol. (32.4° proof)
- 18.8 grams of pure alcohol
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