One of the most remote distilleries in Scotland, Talisker is battered by the ocean waves on the windswept coast of the Isle of Skye.
Not far from the distillery is the Nordic region, where the cuisine incorporates various local seaweed, and we’re going to use some delicious Icelandic kelp for this one. I matched the smokiness of Talisker with coconut, and the slight salinity with banana liqueur.
Combine in a shaker:
A pinch of Icelandic kelp
1.25 Oz. Talisker
0.75 Oz. Coconut liqueur ( if possible rum based and around 30% abv )
0.5 Oz. Crème de Banana
0.75 Oz. Lime juice
Add ice and shake until cold, fine strain to a coupe with kelp rim
Slàinte mhath (cheers 🥂)
Rami has 10 years of bartending experience in both Tel Aviv and New York City. His other passion is photography. You can catch him behind the bar most nights at Busta in the East Village.
👨🔬 Mixology R & D
🗺️ Flavor cartographer
Bar manager @bustanny
Originally from 🇮🇱
Rami is available for beverage program consultations, and part-time bar shifts. The best way to reach him is by connecting on Instagram.