Sea Legs
Smoky whisky and mezcal meet in a salty, nutty sour with a hint of celery.
Ingredients
- Single malt Scotch, ideally a smoky Islay single malt30 ml
- Mezcal30 ml
- Lime juice, freshly squeezed22.5 ml
- Orgeat22.5 ml
- Celery bitters3 dashes
- Aromatic bitters (Angostura), dripped on top for aroma (optional)e.g. Angostura1 dash
- Salt, saline solution, four parts water to one part salt (optional)2 drops
- Lime, to garnish (optional)1 wheel
Method
- Put a coupe in the freezer for at least 15 minutes so it is ice cold when you serve.
- If you like, rinse the glass with a little smoky whisky and pour out the rest: it adds extra smoke without overwhelming the drink.
- Pour the whisky, mezcal, lime juice, orgeat and celery bitters into a shaker filled with ice.
- Add the saline, if using, to round out the flavour.
- Shake hard for 10–15 seconds, until ice cold and slightly airy.
- Strain through a fine sieve into the cold coupe.
- Finish with a dash of Angostura bitters and a lime wheel, or either one, as a garnish.
Credit Alejandro Olivares
About this drink
Sea Legs is a modern drink created by bartender Alejandro Olivares, who set out to bring together the smoke of Islay whisky and the earthy sweetness of mezcal. The name hints at the drink's maritime, gently swaying balance of smoke, acidity and salt. The celery bitters are its secret weapon, adding an unmistakable herbal depth that ties the two spirits together.
Questions and answers
What makes Sea Legs an unusual drink?
Whisky and mezcal with celery bitters is a rare combination: the two smoky spirits meet the almond sweetness of orgeat and an earthy, green note from the celery bitters.
Can I leave out the celery bitters in Sea Legs?
You can, but they add a subtle green complexity that is hard to replace. If you don't have them, try a couple of dashes of Angostura instead for some spiced depth.
