About
This cocktail was created by Anthony, a Burgundian mixologist, and is featured by Gabriel Boudier as a showcase for its Nori Liqueur. White rum and mezcal form a split base, while the nori liqueur and a small measure of pickle brine push the drink in a distinctly savory, saline direction. The liqueur itself was originally created by Matthew Cusworth of Hoot the Redeemer in Edinburgh as the winning entry in Gabriel Boudier’s 2020/2021 Wizard Competition and is made from both nori and dulse seaweed. Lemon oil adds some brightness to the otherwise smoky, briny combination, while the nori garnish reinforces the marine character.Cheers y’all!
Ingredients
- 1¼ oz · 37.5 mlwhite rum
- ¾ oz · 22.5 mlmezcal
- ½ oz · 15 mlGabriel Boudier Nori Liqueur
- 1 tsp · 5 mlpickle brine
- lemon peel oil
- nori leaf, to garnish
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled Nick and Nora or coupe.
- 4
Express lemon peel oil over the surface.
- 5
Garnish with a nori leaf.
anatomyofadrink.com/cocktails/deep-current