Sugar kelp old fashion

Serves: 1

Make in: 5 minutes

Difficulty: Easy

Old fashioned whiskey in ribbed rocks glass with aging oak barrel in the background on marble black bar



50ml Wrecking Coast rye whiskey

10ml sugar kelp syrup

3 dash bitters

1 orange peel


Fill We use Wrecking Coast rye Whiskey in our old fashion, sourced from the north Cornish coast. Not only is it British coastal it’s also the perfect smooth whiskey aged in a sherry barrel for a unique old fashion.


First up you need to create the sugar kelp syrup, this isn’t available to buy off the shelf in any shops, we use Sugar Kelp from Câr-y-Môr alongside white granular sugar and water, here’s how:

In a small saucepan over medium heat, add cup of sugar and same quantity of water, stir until completely dissolved.

Bring it to the boil then simmer for a few minutes to reduce the water content down, remove from the heat. Add a table spoon of dried sugar kelp and leave to steep.Taste every 15 minutes until the desired flavour is reached as it gets intense over time, this is personal preference, but the sugar kelp should give you a mineral flavour with a touch of salt (Unami flavour). Fine strain into a swing top glass bottle and keep in the fridge. The solid residue can also be dehydrated and used as garnish. 


Now it’s time to build the cocktail. Take a mixing glass add the sugar kelp and bitters stir, then fill the mixing glass with ice. Next add the whiskey and stir until it’s fully chilled. Strain into a rocks glass that is filled with large ice cubes. Squeeze the oil of an orange twist over the glass, then drop into the glass to garnish.


"Seem a bit much to make your own? Join us 12-6 Mon - Fri, 2 cocktails £14"

We use Wrecking Coast Rye Whiskey in our Old Fashion as we believe it’s the perfect whiskey to go into an old fashioned and evokes the flavour and mood of the unique Cornish coast where it was distilled and aged by a small artisan producer who really know what they are doing. Here’s what the producer had to say:



“We were looking for a rye that had the flavours we wanted to make to give us a benchmark to start from. After a long search we settled on this modern take on rye whiskey, very different from the American ryes we were more familiar with, but still with classic rye spice at its core. This whiskey balances sweetness and spice, and layers in fruitiness from the spirit, as well as some extra depth from its time finishing in sherry casks. It’s the perfect inspiration for our own whiskey and a base for our ongoing experiments.”

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