Sea Collins
Thomas J. Story
Experience a refreshing twist on the classic Collins with this sea-inspired cocktail.
This recipe, and others like it, can be found in the article “This Oyster Farm Should Be on Your California Bucket List.”
How to Make It
1
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.
2
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.
3
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
2 oz nori-infused Toki whisky (ingredients and directions at right)
¾ oz “Hog Salt” simple syrup (ingredients and directions at right)
½ oz lemon juice
¼ oz lime juice
Directions
1
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.
2
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.
3
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.
