Out To Sea Cocktail Recipe

Out to Sea
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Ingredients:
1 ²⁄₃ oz	Bacardi 8 year old rum
1 ¹⁄₃ oz	Cold brew coffee
²⁄₃ oz	Difford's Falernum liqueur
¹⁄₆ oz	Fernet Branca liqueur
3 dash	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

Garnish: Chocolate powder

How to make:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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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.

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.
Allen Fang, 2017

Nutrition:

One serving of Out to Sea contains 221 calories

Alcohol content:

1.3 standard drinks
16.2% alc./vol. (16.2° proof)
18.8 grams of pure alcohol

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.

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G. M. Genovese

5th January 2024 at 10:42

Interesting how the amaro, at its measures, comes to somewhat dominate. I tried this twice, first with Branca Menta, then with Amaro Sfumato. Each leaped out front upon first sip. Regular old Fernet I guess is ideal? This recipe might serve as a fascinating template to test various amari accented by salt and falernum. (5 Jan 2024, 5:42a)

Patrick Ryan

5th January 2024 at 07:39

I've been very lazy the last year when it comes to making cocktails, but this recipe was exciting enough to get me to try it.
Unfortunately the only rum I had on hand was an Appleton Estate that I'm guessing doesn't have enough character to do much for this drink.
Ended up being reminiscent of Boss black coffee but far more subtle, too subtle for me to fully appreciate.
There were a couple of times I caught something nuanced but I could never hold onto it long enough to form any thought.