On Coronado Island (south of downtown San Diego), Serēa Coastal Cuisine serves the high-priced Fugu Del cocktail for – gasp – $150.00 in honor of the grand 1888 Victorian resort, Hotel del Coronado (dubbed The Del) where the restaurant is housed.
“There’s nothing quite like The Del,” shares Jeniffer Rosa, beverage manager at Serēa. “It’s striking and awe-inspiring, so it only seems right to give guests that same experience when dining at Serēa, and it starts with a cocktail.”
Ultra-premium ingredients include Beluga Platinum Vodka and Dom Pérignon, one of the oldest Champagne producers in the world. The liquid is presented in a glistening, glass-blown, blowfish-shaped vessel made-custom from Spain. It stands atop a driftwood slab with assorted seashells and “beach essence” (spritzing coconut oil and tanning lotion together for the beach day effect). Not to mention the bump of caviar (on the side) to add salinity of the sea to every sweet sip.
Once supped, guests can take home the one-of-a-kind glassware to enjoy later (with the majestic Del in mind).
Fugu Del
Ingredients:
- 1½ oz. Beluga Platinum Vodka
- ½ oz. Chambord
- 1 oz. hibiscus syrup
- 1 oz. lemon juice
- 2 oz. Dom Perignon Champagne
- Served with a bump of caviar
Preparation: Add vodka, Chambord, hibiscus, and lemon juice into the shaker. Top with Dom Perignon. Shake and strain into the Fugu glass. Garnish the glass with firestix and serve with a bump of caviar on the side.
