Photo courtesy of Will Blunt at Starchefs

Make With:  Compass Box Peat Monster or other favorite smoky scotch

Seafoam

Seafoam conjurges up an image of gentle waves lapping the shore as you walk the beach at sunrise on a clear summer morning.  In fact, it is this rememberance of his childhood in Cape Cod that inspired Adam Bernbach to create this "perfect for the season cocktail".

Adam is without argument, one of the most inventive mixologists to hit the Washington D.C. bar scene.  We think his Bacon Martini (actually bacon-infused scotch) is pure genius and for the newly opened Estadio, Adam developed his own take on the blended Margarita.  His "Slushito" made with quince, sherry, lemon, paprika and scotch has become an instant favorite with lucky locals.  Mixing magic started at the tender age of seven when Adam figured out how to produce his own egg cream.

Known for his relentless experimentation, Adam's endless curiousity  drives him to explore not only unique flavor combinations but to push the boundaries on technique. There seems to be a real culinary influence to his salty, sweet and sometimes 

savory liquid creations. It is truly evocative how the sea salt enlivens the other flavors in his Seafoam cocktail while adding perfectly to the theme of sea air.  He likes to use scotch to imbue cocktails with unique smoky tones, but also shares with us that the cereal notes can also be pretty rewarding to utilize.        

ingredients

Makes 1 drink

1.5 oz     Compass Box Peat Monster Scotch or other smoky dram

0.75 oz   Manzanilla Sherry

0.5 oz     Lemon Juice

0.75 oz   Honey Syrup

  1           Egg White

Garnish:  Grapefruit Bitters & Sea Salt

preparation

Combine all ingredients except garnish in a shaker with ice.  Shake profusely to create a foamy head.  Strain into your cocktail glass. 

Garnish with a dash of grapfruit bitters and pinch of sea salt.