An all-time favorite and one of the White Lyan’s classics, the Seaside is essentially a more savory take on the Paloma. Calling on yuzu syrup, sweetened with agave and glucose, the drink is bittered with lemon juice and lengthened with both soda and housemade “seaweed water.”
- 1 1/2 ounces tequila, preferably Tapatio Blanco
- 1 ounce yuzu syrup (see Editor's Note)
- 1 ounce seaweed water (see Editor's Note)
- 1/2 ounce lemon juice
- 3 dashes orange bitters
- soda water, to top
- Combine all ingredients, except the soda water, in a highball glass over ice.
- Top with soda water.
3 ounces pure glucose powder
3 ounces agave syrup
3 ounces yuzu juice
3 ounces water
Blend all ingredients with a hand blender until dissolved.
1/2 ounce dried seaweed
1 3/4 cups water, at room temperature
Add the seaweed to the water and allow it to rehydrate until it's tripled in size. Strain, reserving the water. (Seaweed can be discarded or saved for another use.)