Name: Out to Sea
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 50 ml Bacardi Ocho Anos; 40 ml Cold brew coffee; 20 ml Falernum liqueur; 5 ml Fernet liqueur; 3 Saline solution

Serve in

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	Saline solution 4:1 (20g sea salt to 80g water)
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Bacardi 8 year old rum, 70cl

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£ 28.25 £ 0.20 per cocktail, makes 140.5

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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.”

Alcohol content:

1.5 standard drinks
17.81% alc./vol. (35.62° proof)
20.6 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.