Out to Sea

Difford's Guide

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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 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.

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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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Buy direct from
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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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