Vermillion Sea

  • 2 parts Tin Cup Whiskey
  • 1 part Lilley Rouge
  • 1 part Backyard Soda Ginger-Lime CBD Simple Syrup
  • Dashes of orange bitters
  • Preserved lemons* and poppy seeds for garnish

Chill a large snifter glass with a large single ice cube. 

While glass is chilling, in a shaker, mix Tin Cup Whiskey with Lillet Rouge, CBD Simple Syrup, a squeeze of preserved lemon (squeeze the lemon and set aside for garnish), and a few dashes of orange bitters. 

Add a stirring spoon to the mixture then follow with ice. 

Stir constantly until the mixture is cold and slightly diluted.

Strain cocktail over single rock. 

Add the preserved lemon that was set aside and float poppy seeds on top of the cube to finish.

*Preserved lemon directions:

  • 4 lemons
  • 1/4 cup kosher salt
  • 2 tb granulated sugar
  • 16 oz wide-mouthed mason jar

Mix salt and sugar together in a mixing bowl. 

Wash lemons thoroughly and cut off ends. 

Slice lemons down, lengthwise, and in a cross pattern, leaving all 4 quarters attached at the bottom. 

Place lemons in a sealable and food-safe container and stuff the cut lemons with salt and sugar mixture, while keeping the lemons together at the one end. 

Cover lemons and place them in the refrigerator overnight. 

A good amount of liquid will accrue, which is a good thing. 

The next day, place lemons in a mason jar and pour the liquid over them. 

Keep refrigerated.

Created by Dan Erhard of Revival Brews

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