Sea You Later Recipe

Prepare glass

Chill a tall Collins glass or highball glass in the freezer for 5–10 minutes, or fill it with ice water while you build the cocktail to ensure the drink stays cold.

Dry shake (if using egg white)

If you choose to use the egg white for a silky foam, add the egg white, light rum, blue curaçao, fresh lime juice, pineapple juice, coconut cream, and simple syrup to a cocktail shaker without ice. Seal and shake vigorously for 15 seconds to emulsify and create foam.

Wet shake

Add 4 ice cubes to the shaker (or remove the dry-shake step and add all liquid ingredients directly to the shaker with ice). Secure the lid and shake hard for 10–15 seconds until the outside of the shaker is frosty and well-chilled.

Fill glass

Discard ice water from the chilled glass if used. Fill the glass about 3/4 full with crushed ice (about 1 cup).

Strain and layer

Double-strain the shaken cocktail over the crushed ice using a Hawthorne strainer and, if desired, a fine mesh strainer to catch any small ice shards or egg white solids. Pour slowly so the cocktail bathes the ice evenly.

Top and finish

If you like a lighter fizzy finish, gently top the drink with about 1 oz club soda. This also helps lift the foam slightly. Give the glass a gentle stir with a bar spoon (1–2 slow turns) to integrate the soda without flattening foam.

Garnish

Thread the maraschino cherry onto a toothpick and balance it on the rim of the glass along with a lime wheel or wedge. Optionally zest a small strip of lime peel over the top to release citrus oils, then discard the peel or add it as an additional garnish.

Serve

Serve immediately with a straw. Enjoy while cold; the crushed ice will slightly dilute the cocktail over time, mellowing flavors.