Sea Breeze Cooler

Sea Breeze Cooler
The Juice of 1/2 Lemon. (Juice 1 very small Lemon)
2 Dashes Grenadine. (1 teaspoon Small Hand Foods Grenadine)
1/2 Apricot Brandy. (1 oz Brizard ‘Apry’ Apricot Liqueur)
1/2 Dry Gin. (1 oz North Shore Distiller’s No 6 Gin)
1 Lump of ice.
Use long tumbler and fill with soda Water. 2 sprigs fresh mint on top.

Usually, the modern Sea Breeze, which I associate with the 1970s for some reason, is made up of Vodka, Cranberry Juice, and Grapefruit, shaken and served on the rocks with a lime wedge garnish.

Well, this ain’t that drink, and I am unclear if there is any causal relationship between the two.

On the other hand, though the Sea Breeze Cooler is fairly mild, I actually quite enjoyed it. It is slightly girly with that name and the pinkness, but on a hot day it seems like it would be refreshing.

I chose the North Shore No. 6, as it has on many occasions proven to be friendly to citrus and apricot. It did not disappoint.

I did throw a few of the stripped mint leaves into the drink when I shook it. Then I did not strain it through a fine sieve, which was a serious error. You can now see a fine layer of pulverized mint leaves floating on top of the drink, just waiting to get stuck between your date’s teeth. Never good.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.

4 thoughts on “Sea Breeze Cooler

  1. Hmm, seems awfully sweet. I can see why you didn’t want to make a second (strained) one to get a better picture.

    BTW, Erik, do you have an opinion on the relative merits of the North Shore No. 6 and No. 11? I’ve only had the No. 11 so far.

    • There’s a fair bit of soda and Lemon, it doesn’t really end up all that sweet. In any case, much less sweet than the “Apricot Cooler”. Same recipe, all Apricot Liqueur, no Gin.

      My understanding is the No 6 is more of a “New Western Gin” while the No 11 is their more traditional-ish Juniper heavy Gin.

      I like the No 6 for many drinks, especially those with Apricot, but haven’t spent a lot of time playing with the No 11.

  2. First off, let me say I love your blog and I use your improvements/substitutions to mix Savoy drinks at home quite often. One thing I don’t get is why you tend to use Apry and Orchard Apricot in place of apricot brandy. I have a bottle of Finger Lakes Distilling’s peach brandy (as well as Apry and Orchard Apricot), which I think is more similar to apricot brandy than an apricot liqueur. It makes a completely different drink. I’m in Rochester, NY – perhaps out on the west coast you can’t get a real peach/apricot brandy?

  3. Pingback: Apricot “Brandy” « Savoy Stomp

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