Garnish:
Dehydrated pineapple
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.
Review:
Salty Bird hardly suggests a sweet fruity drink but perfectly befits this bittersweet rum-laced pineapple sipper.
History:
Adapted from a recipe created by Lauren Schell at The Everleigh in Melbourne, Australia and promoted by Campari in 2013.
Alcohol content:
- 1.4 standard drinks
- 14.09% alc./vol. (28.18° proof)
- 19.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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