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Out to Sea
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Out to Sea
Serve in a Coupe glass
| 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) |
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
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.
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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Showing 3 comments for Out to Sea.
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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.