Sea Collins
Experience a refreshing twist on the classic Collins with this sea-inspired cocktail.
How to Make It
Make the nori-infused Toki whisky: Place several pieces of dried nori seaweed in a cup of Toki Japanese whisky and let sit for 2 hours.
Make the "Hog Salt" simple syrup: Mix one cup each sugar and water. Add a pinch of Hog Island Saltworks salt. Heat over low heat and stir until dissolved. Let cool.
Make the drink: Pour infused whisky, "Hog Salt" simple syrup, lemon juice, and lime juice into a Collins glass. Add 2 to 3 pieces of dehydrated nori seaweed. Add ice and top with soda water. Stir the nori into the cocktail until fully rehydrated. Serve.
Ingredients
Directions
Make the nori-infused Toki whisky: Place several pieces of dried nori seaweed in a cup of Toki Japanese whisky and let sit for 2 hours.
Make the "Hog Salt" simple syrup: Mix one cup each sugar and water. Add a pinch of Hog Island Saltworks salt. Heat over low heat and stir until dissolved. Let cool.
Make the drink: Pour infused whisky, "Hog Salt" simple syrup, lemon juice, and lime juice into a Collins glass. Add 2 to 3 pieces of dehydrated nori seaweed. Add ice and top with soda water. Stir the nori into the cocktail until fully rehydrated. Serve.