The Castaway

Yanni Kehagiaras, Liholiho Yacht Club | San Francisco

photo: Lizzie Munro
the castaway liholiho

Yanni Kehagiaras’s sherry-based aperitif was inspired by the “notion of being on a raft off the coast of a tropical island.” The dryness of the manzanilla suggests a sea spray of sorts, amplified by actual salt in the velvet falernum. A splash of green chartreuse “brings a subtle vegetal accent, which acts as the seaweed” in this enticing ode to the sea.

Ingredients

Serving: 1

  • 2 ounces manzanilla sherry, preferably Bodega Hidalgo La Gitana
  • 2 ounces manzanilla sherry, preferably Bodega Hidalgo La Gitana
  • 1/4 ounce salted velvet falernum (see Editor's Note)
  • 1/4 ounce salted velvet falernum (see Editor's Note)
  • 2 milliliters (1 to 2 dashes) green Chartreuse
  • 2 milliliters (1 to 2 dashes) green Chartreuse

Directions
  1. Build all ingredients in a mixing glass.
  2. Stir well and strain into a cordial glass.
Editor's Note

Salted Velvet Falernum:
15 grams kosher salt
750 milliliter bottle of velvet falernum, preferably John D. Taylor's

Add salt to velvet falernum and shake bottle gently for a few minutes until salt is dissolved.

Drink with us.

Get our freshest features and recipes weekly.