“May all your drinks be boat drinks with friends.” – JD Spradlin, Radio Margaritaville DJ
Greetings from the bar aboard Siar!
We’ve asked the first mate’s brother, Adam, to design a menu of four cocktails for the four holidays in our calendar year. The second we call “Ballast Day” – yes, we made up a holiday. November 16th, the day the ballast was installed in Siar’s keel at Island Packet Yachts. Read more about it over at our Ballast Day post. Recipe below, with adaptations for available ingredients.
The “Full Keel”
1-1/2 oz Reposado Tequila
1/2 oz Mezcal
1 tsp Raw Agave Nectar*
2 dashes Xocolatl Mole bitters*
Garnish with a grapefruit peel
*We were unable to find the mole bitters, so we substituted with something called “Big Bear” from Crude small batch bitters of Raleigh, NC. (Drink local!) We’ll update if and when we’re able to find the real thing.
Galley adaptation: If you’re out of fresh fruit on the boat, as can happen to a sailor, 1 dash grapefruit bitters may be substituted for the peel.
Instructions: Add all ingredients except the grapefruit peel to a mixing jar or shaker filled with ice (but don’t shake this), stir until cold, and pour into a rocks glass filled with fresh ice; express grapefruit peel into glass, wipe around rim of the glass, and drop into the drink.
Optional build directly in a glass: Add all ingredients except the grapefruit peel to a rocks glass filled with ice, stir until cold; express grapefruit peel into glass, wipe around rim of the glass, and drop into the drink.
Building directly into the glass will result in a slightly stronger drink, since you haven’t watered down the ingredients by stirring in a mixing jar with other ice first.
Bespoke cocktail selection by Adam Neizmik, adapted from Phillip Ward’s “Oaxaca Old-Fashioned.”
YouTube – how to “express an orange peel” – it works for grapefruit, too.