Sea of Love
Recipe by Elisabeth Dingivan
- 1 1/2 oz. Lustau Manzanilla Sherry
- 3/4 oz. Lustau Vermut Blanco
- 1/2 oz. Salers Aperitif
- 1/4 oz. Batavia Arrack
- pinch of Salt
Preparation: Combine all ingredients in mixing glass, stirring well to fully dissolve salt. Consider doubling the recipe to share with a close friend or lover, and do so. Chill in fridge until your batch is a refreshing temperature. Gingerly place a fresh castelvetrano olive in the bowl of a wine glass. Measure 3 ounces of your batch, and pour into your olive’d wine glass. Express the oil of a swath of lemon, and discard. Repeat for the glass of your companion. Cheers to them, and bathe in a Sea of Love.
Garnish: Castelvetrano Olive, Expressed Oil of a Swath of Lemon
Glassware: Wine Glass
A new lover and myself traveled down the coast of the Northwest corner of the United States. We spent our days climbing along the rocky shore as the salty waves crashed around us. We explored tide pools, dug our numbed toes in the cool wet sand as the waves lapped at the shore, and drove the length of a winding highway in one of the first sun-drenched weekends of Spring. We ended the trip in a sherry bar in Tacoma where we toasted to our budding romance with a flight of Manzanilla sherries (as we still had to drive back to our Seattle home, we kept our imbibing at a low-proof). I created this cocktail as an ode to lovers of the sea, and to the love borne of the sea. I wanted to marry the flavors of the coast of the chilly Pacific Northwest with the coast of sunny Jerez. I have shared this cocktail with those closest to me, both romantically, and those friends who I consider even closer than family. I wanted to toast to the sea that both divides us and brings us together, and aspire that others will share it with those who they are close with, and with whom they would like to be closer. Salud!