Serve in aCollins glass
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
|1 1/2 fl oz||Light white rum (charcoal-filtered 1-4 years old)|
|3/4 fl oz||Italian red bitter liqueur|
|1 1/2 fl oz||Pineapple juice (freshly extracted/pressed/squeezed)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|8 drop||Saline solution 4:1 (20g sea salt to 80g water)|
Read about cocktail measures and measuring.
Salty Bird hardly suggests a sweet fruity drink but perfectly befits this bittersweet rum-laced pineapple sipper.
Adapted from a recipe created by Lauren Schell at The Everleigh in Melbourne, Australia and promoted by Campari in 2013.