Seaglass Santa Barbara, Ca Recipe
Make Seaglass Santa Barbara, Ca Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Prepare salt solution
In a small spoon, dissolve a pinch of fine sea salt in 1 teaspoon warm water. Stir until fully dissolved and set aside; this will add a subtle briny note to the drink.
- 2
Juice cucumber
If you haven't got ready cucumber juice, peel and roughly chop half of a large English cucumber. Press through a fine mesh sieve or use a juicer to yield 1 ounce (about 30 ml) of clear cucumber juice. Strain to remove solids.
- 3
Combine ingredients
In a cocktail shaker, add 2 oz blanco tequila, 0.5 oz dry vermouth, 1 oz fresh cucumber juice, 0.5 oz fresh lemon juice, 0.5 oz elderflower liqueur, 0.25 oz agave syrup, and the 0.25 tsp sea salt solution.
- 4
Dry shake (optional)
Seal the shaker and shake vigorously for 10 seconds without ice to help emulsify the cucumber and agave for a silky texture (optional but recommended).
- 5
Shake with ice
Add a generous scoop of ice to the shaker. Shake vigorously for 12–15 seconds until the outside of the shaker is well chilled.
- 6
Double strain
Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove any tiny cucumber solids and ice shards.
Garnish & Finish
- 7
- 8