Water Recipe

Make dulse infusion

Place the 2 g dried dulse in a small heatproof container. Pour 60 ml warm (not boiling, about 70–80°C) water over the dulse and let steep for 8–10 minutes until the liquid is deeply colored and savory. Strain through a fine mesh or coffee filter into a small bowl, pressing gently to extract liquid. Discard or reserve solids for another use.

Prepare saline

To the warm dulse infusion, stir in 1 tsp fine sea salt until fully dissolved. Taste and adjust: the result should be a balanced, briny-savoury concentrate. Allow to cool to room temperature (5–10 minutes) or chill briefly in the fridge if needed.

Fill a mixing glass or cocktail shaker with 1 cup of ice to chill.

Measure and add 2 oz non-alcoholic gin and 0.75 oz fresh lime juice to the chilled mixing glass.

Add 2 oz cold water to lengthen the drink and keep it light.

Add 10–15 ml (about 2–3 tsp) of the cooled dulse saline infusion to the mixing glass. Start with 10 ml and increase to 15 ml if you prefer a more pronounced briny/umami note. Stir gently for 15–20 seconds to thoroughly chill and integrate flavors (or shake briefly if you want a slightly frothier, colder result).

Taste and adjust: if the drink is too tart, add a touch more water (5–10 ml). If it needs more salinity/umami, add another 2–5 ml of dulse saline.

Strain the mixed drink into a chilled coupe or rocks glass over fresh ice, depending on preference (rocks glass for more dilution and a longer sip).

Garnish with a lime wheel or wedge on the rim. Optionally add a small strip or a few flakes of shaved dulse on top of the drink for aroma and visual interest.

Serve immediately and advise the drinker to stir lightly before sipping if the garnish rests on top.