Life’s A Beach Cocktail
Fresh and zingy, this citrus-based cocktail features a blend of whisky, vermouth and cherry liqueur. Sunshine in liquid form.
From the book
The Alchemist Cocktail Book
Stunning cocktail recipes designed to delight and impress
From classic concoctions to more experimental drinks
Including insider tips on the fundamentals of mixology
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Introduction
For those times when you’re dreaming of a warm sunset and the soothing sounds of waves lapping on the shore …Whisky, vermouth and cherry liqueur star, while biscuit crumbs feature on the rim to evoke a sandy beach. Summertime living at its best.
Ingredients
| 1 | oaty biscuit, crushed |
| lime wedge | |
| 30ml | whisky |
| 5ml (1 tsp) | maraschino cherry liqueur |
| 15ml (1 tbsp) | Martini Ambrato, vermouth or other white vermouth |
| 15ml (1 tbsp) | L&G (see recipe below) |
| 10ml (2 tsp) | Simple Sugar Syrup (see below) |
| 40ml | fresh orange juice |
| 5 drops | Red Mix (see below) |
Essential kit
You will need: a coupe glass, a Boston shaker and a fine strainer.
Method
Place the crushed biscuit crumbs on a saucer. Glide a freshly cut lime wedge over the rim of the coupe and dip it in the biscuit crumbs so that they stick to the rim. Set aside.
Pour the whisky, maraschino cherry liqueur, vermouth, L&G, sugar syrup and orange juice into a Boston shaker with some ice cubes. Shake and strain through a fine strainer into the biscuit-rimmed coupe. Drop 5 drops of red mix over the surface of the drink and serve.
To make the L&G (makes 750ml):
Our L&G recipe is essentially a twist on a much older recipe called Oleo Saccharum, which bartenders have been using since the early 19th century to get the most out of their citrus fruits while adding extra flavour and aroma to their cocktails. The technique consists of muddling sugar into citrus peels and leaving it for a few hours or overnight, allowing the sugar to extract the oils from the peels and creating a delicious syrup. We’ve added lemon juice as well as bitters, creating a cocktail ingredient that packs a real punch.
20g finely grated lemon zest or peel
500ml freshly squeezed lemon juice (around
15 large lemons)
200g caster sugar
5ml (1 tsp) lemon bitters
Place the lemon zest or peel in a large jug. Pour the lemon juice over the zest and leave to infuse for at least 30 minutes. After infusing, add the caster sugar and lemon bitters and stir to dissolve. Once all of the sugar has dissolved, you can strain through a fine strainer to remove the zest, and pour the liquid into a sterilised bottle. It will keep for 4 days in the fridge.
To make the Simple Sugar Syrup (Gomme) (Makes 700ml):
The most prevalent syrup in your back bar, you’ll use this in most classic cocktail recipes.
350g caster sugar
350ml boiling water
Place the sugar and water in a small saucepan over a medium heat. Stir continuously until all the sugar is dissolved, then transfer into a clean bottle. Leave to cool before using. This syrup will keep for at least a month in the fridge.
To make the Red Mix (makes 700ml):
1 tsp red colouring powder
700ml filtered water
¼ tsp xanthan gum
Place all the ingredients in a blender and blend to combine until smooth with no lumps. Transfer to a clean bottle and refrigerate until ready to serve. This will keep for at least a month.
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