I have also added light tonic, in the form of Fever Tree’s Mediterranean style, to connect the Gin, it adds a little bitterness and the spritz that soda water would provide. In its place I have adopted the Cranberry Juice which was a legitimate improvement, probably not readily available before the 1930’s, giving both the reddish colour as well as a flavour improvement. I have dropped the Grenadine, as this seemed just for colour and sweetness. Keeping the Apricot Brandy (really a must in my opinion) as it adds a really great flavour into the mix that is truly noticeable and original, as well as the equal part lemon juice (freshly prepared of course). If this isn’t available, then a London Dry will still work and some may argue would be the more authentic choice. Gin as the base-spirit rather than Vodka, and going with the sweeter ‘Old Tom’ style by choosing Jensen’s. LOCKTAIL CHANGES – Taking a while to work on this one, I have gone back to Harry Craddock’s 1930 recipe as a base-plate. It needs a flavour re-invention rather than a political (ingredient promoter driven) one. Not surprisingly, other tropically inspired cocktails have taken the reins, and the ‘Sea Breeze’ is out of vogue on contemporary cocktail lists. It also bears no resemblance (none at all) to the 1930 origins, having lost every single ingredient listed in the ‘Sea Breeze Cooler’, that was itself a quality cocktail with more flavour range than the majority of contemporary versions. TASTING NOTES – The IBA official version (above) is too strong with Cranberry juice and has no real depth of flavour, just a little sweet (Cranberry) and sour (Grapefruit), it is a disappointing if colourful cocktail. Option to garnish with orange zest and a cherry. It calls for 40ml Vodka, 120ml Cranberry Juice, and 30ml Grapefruit Juice, built in a highball glass filled with ice. THE OFFICIAL MIX – The ‘Sea Breeze’ is included in the International Bartender Association’s (IBA) ‘Contemporary Classics’ official cocktail list, here. At the time there were many ‘Sea Breeze’ variations, but it is believed Ocean Spray were the first to add Cranberry Juice to the cocktail, at some point in the 1960’s.

As part of the ‘recovery’ Ocean Spray began actively promoting recipes, including a Vodka and Cranberry-based one. In 1959 they had a big set-back with a poison-trace incident and the US Secretary of Health suggesting American’s avoid consuming them. There are also a host of other ‘Breeze’ and similar tropical variations that play around with these core ingredients and others, the Bay Breeze, the Malibu Breeze, the Cape Codder as examples.Ĭranberry juice would have been a relatively rare cocktail ingredient in the 1930’s, the Ocean Spray collective having only formed in 1930. The most successful being Absolut Vodka (supplanting the Gin and other Vodka alternatives) and Ocean Spray Cranberry Juice (supplanting the Grenadine and Lemon Juice), to create, especially through the 1990’s what is a significantly different drink.

Built in a Highball glass, and topped up with soda water and garnished with mint.Īt some point or points, between the 1950’s and the 1990’s, this fading cocktail was reprized (or appropriated) by a number of mixologists and ingredient ‘interests’. Back before 1930, it was the ‘Sea Breeze Cooler’, and called for “the juice of half a lemon, two dashes of grenadine and equal parts apricot brandy and dry gin over ice”. HISTORICAL NOTES – Yet another cocktail gift to history from the work of Harry Craddock and his 1930 publication, ‘The Savoy Cocktail Book’. Mix of Locktail #037 – A modified 2021 version of the ‘Sea Breeze’ Cocktail. Garnish with a lemon wedge and (optional to taste) a sprig of fresh mint. Top the glass up with 30ml to 90ml of Fever Tree’s Mediterranean Tonic (or other light tonic or soda water if you are not a fan of tonic) to the appropriate level in the glass. Slowly add the strained contents of the cocktail shaker. Pour 60ml (approximate) of cranberry juice into the bottom of the glassware. Shake until cold (10-15 seconds) and set-aside. Add 30ml Gin (I recommend an Old Tom Style like Jensen’s or Hammer & Sons), 30ml Apricot Brandy (such as Joseph Cartron), 30ml fresh lemon juice into a cocktail shaker with a handful of ice.

METHOD – Prepare a stemless wine glass, tumbler or double rocks glass with ice cubes or crushed ice. Garnish – Lemon Wedge (or mint sprig optional) Ice – Cubes (alternatively crushed or pieces)

Preparation – Shake (selected ingredients) Glassware – Stemless Wine (or Double Rocks)

Seabreeze cocktail