Serve in aCollins glass
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
|1 1/2 fl oz||Bacardi Carta Blanca light rum|
|3/4 fl oz||Italian red bitter liqueur|
|1 1/2 fl oz||Pineapple juice (fresh pressed)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)|
|8 drop||Difford's Saline Solution (or ½ pinch salt)|
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.
One serving of The Salty Bird contains 152 calories.