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 | 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.
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.
Nutrition:
There are approximately 152 calories in one serving of The Salty Bird.
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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