Serve in aCoupe glass
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|
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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.
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.
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.”
There are approximately 221 calories in one serving of Out to Sea.