Chappy Hour: Tidal Fury + Sea Cube

September 29, 2016 by Tan Light

Tidal Fury by Brenda Clews (Guernica Editions) is a collection of poetry sitting on the shores of an interior ocean, one filled with fury and passion. I chose the Sea Cube because it captures the taste of the ocean in a cocktail, using salt to draw out the bittersweet flavours of the other ingredients, just like Brenda Clews does in her poems.

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Tidal Fury by Brenda Clews (Guernica Editions) is a collection of poetry sitting on the shores of an interior ocean, one filled with fury and passion. I chose the Sea Cube because it captures the taste of the ocean in a cocktail, using salt to draw out the bittersweet flavours of the other ingredients, just like Brenda Clews does in her poems. This recipe calls for a few components, but the end result is full of flavour.

 

The Cocktail

 

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To make Sea Cubes


What You Need:

Water
Sea Salt
Dehydrated Seaweed, re-hydrated with cold water.
2” ice cube tray

What to Do:

Boil water in a stainless saucepan to eliminate excess air bubbles. Add 1/4 teaspoon of sea salt to each compartment of a 2 inch cube ice tray then add the boiled water to each compartment. Allow water to cool before adding seaweed to each compartment. Freeze cubes. (Keep the cubes in the coldest part of your freezer, covered, so freezer odours are held at bay.

To make mango, lime and chilli-infused tequila

What You Need:

1 mango (peeled and roughly cut)
Peels of 2 limes
2 ancho chillies (cut in half lengthwise)
1 750 mL bottle tequila (Blanco preferred)

What to Do:

Dehydrate the mango and lime peels in a dehydrator or the oven ( instructions here). Combine the dried mango and lime peels with the ancho chillies in a clean mason jar. Fill the mason jar to the top with tequila. Store jar in a cool, dry place for 48 hours undisturbed then strain and store for future use.

 

The Book

 

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Now that you've had a taste of the sea and Tidal Fury with "On the Beach," get the longer Tidal Fury Chappy Hour excerpt here, then get the whole collection here.

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Love our Chappy Hour column? Read past entries here.


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