Dead Man's Reef
Dead Man's Fingers (seaweed, Codium Australiacum)
45ml Hakushu Distillers Reserve
20ml Sea Vermouth
10ml Red Syrup
THE STORY BEHIND THE COCKTAIL NAME
Much of the talk of sustainability in our industry at the moment is centric to secondary use and reduction of waste, eliminating single use plastic and the power of locality. With this drink I wanted to explore an area of discussion not often tread in the bar: the Ocean. Almost every major settlement in the world is located directly next to the ocean, and much of our food is sourced from the ocean too. Our future depends on us protecting the sea and continuing to sustainably harvest it's resources. As an industry it is not often you'll find produce from the ocean used in drinks we create, yet so much of what we eat comes from there. Kombu is a dried seaweed used often as a base for dashi, and other vegetable stocks. It is gently vegetal and briny, and continues to be distributed worldwide while being sustainably harvested not just in Japan but also other countries. The process of dehydration occurs naturally by leaving the seaweed in the sun, and the Kombu, along with the South Australian seaweed Dead Man's Fingers, also gives the drink a light iodine influence which profiles nicely with the lightly peated Hakushu DR. The addition, Dead Mans Fingers (Codium Australiacum) adds a crab and truffle profile to the drink, and represents the power of locality of ingredients from the ocean that bartenders can take advantage of. We as an industry should address our use of produce sourced from large distances away, and overfarmed land masses, and seek new and additional sources of flavours and produce to reduce our overall impact upon the environment while exploring a whole new realm of flavours and produce.