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Out to Sea

Out to Sea

Out to Sea image

Serve in

Coupe glass...
1 23 fl oz Bacardi Ocho Anos
1 13 fl oz Cold brew coffee
23 fl oz Velvet Falernum
16 fl oz Fernet Branca
3 dash Saline solution 10:1 (5g sea salt to 50ml water)
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How to make:

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


Chocolate powder


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.”

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