Salish Seabreeze Recipe
Devine Honeyshine Amber, Kill Devil Panama 15yr Single Cask, Smith & Cross Pot Still, cream of coconut, San Juan kelp tincture, charred orange juice, pineapple star anise, blue. P.N.W. Tropical, Toasted Coconut, Ocean Air. You're on island time now - thoughts pass like clouds as you float by the rocky shoreline
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Ingredients
Method
Preparation Steps
Prepare the Ingredients
Gather all the ingredients together, ensuring that the charred orange juice and pineapple star anise syrup are ready.
Mix the Cocktail
In a cocktail shaker, combine the Devine Honeyshine Amber, Kill Devil Panama 15yr Single Cask, Smith & Cross Pot Still Rum, cream of coconut, charred orange juice, and pineapple star anise syrup.
Add Ice and Shake
Fill the shaker with ice, cover, and shake vigorously for about 15-20 seconds until well chilled.
Strain and Serve
Strain the mixture into a chilled cocktail glass. Add a few dashes of San Juan Kelp Tincture on top.
Garnish
Garnish with toasted coconut flakes on top and serve immediately.