Garnish:
Dehydrated pineapple
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 | Giffard Sugar Cane Syrup |
| 1 pinch | Salt |
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Review:
Salty Bird hardly suggests a sweet fruity drink but perfectly befits this bittersweet rum laced pineapple and Campari sipper.
History:
Created by bartender Lauren Schell and promoted by Campari in 2013.
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