Sea Breeze Cooler
The Juice of 1/2 Lemon. (Juice 1 very small Lemon)
2 Dashes Grenadine. (1 teaspoon Small Hand Foods Grenadine)
1/2 Apricot Brandy. (1 oz Brizard ‘Apry’ Apricot Liqueur)
1/2 Dry Gin. (1 oz North Shore Distiller’s No 6 Gin)
1 Lump of ice.
Use long tumbler and fill with soda Water. 2 sprigs fresh mint on top.
Usually, the modern Sea Breeze, which I associate with the 1970s for some reason, is made up of Vodka, Cranberry Juice, and Grapefruit, shaken and served on the rocks with a lime wedge garnish.
Well, this ain’t that drink, and I am unclear if there is any causal relationship between the two.
On the other hand, though the Sea Breeze Cooler is fairly mild, I actually quite enjoyed it. It is slightly girly with that name and the pinkness, but on a hot day it seems like it would be refreshing.
I chose the North Shore No. 6, as it has on many occasions proven to be friendly to citrus and apricot. It did not disappoint.
I did throw a few of the stripped mint leaves into the drink when I shook it. Then I did not strain it through a fine sieve, which was a serious error. You can now see a fine layer of pulverized mint leaves floating on top of the drink, just waiting to get stuck between your date’s teeth. Never good.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.