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 liqueur |
| 3 dash | Difford's Saline Solution (or ½ pinch salt) |
Read about cocktail measures and measuring.
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.”
Nutrition:
There are approximately 221 calories in one serving of Out to Sea.
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