Name: Sea Legs
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Peated malt whisky; 30 ml Mezcal; 20 ml Lime juice; 15 ml Orgeat syrup; 2 dash Celery bitters; 1 dash Aromatic bitters; 2 drop Saline solution 4:1

Sea Legs
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Serve in a Coupe glass

Ingredients:
1 oz	Torabhaig Peated Single Malt Whisky
1 oz	Del Maguey Vida Clásico Mezcal
²⁄₃ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Monin Almond (Orgeat) Syrup
2 dash	Fee Brothers Celery bitters
1 dash	Angostura Aromatic Bitters
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of aromatic bitters &/or dehydrated lime slice wheel.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with line of aromatic bitters dashed across foamy head &/or float dehydrated lime slice wheel.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts
Celery bitters - Celery

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

A tasty sour based on smoky peated whisky, enhanced by mezcal and enriched by almond syrup.

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History:

Adapted from a recipe created circa 2019 by Alejandro Olivares at Under Current in Salt Lake City, Utah.

Nutrition:

One serving of Sea Legs contains 181 calories

Alcohol content:

1.4 standard drinks
20.31% alc./vol. (20.31° proof)
19.5 grams of pure alcohol

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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.