The Salty Bird

Difford's Guide
Discerning Drinkers (105 ratings)

Serve in a

Collins glass

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 Strucchi 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)
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Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

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Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

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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:

  • 1.2 standard drinks
  • 12.85% alc./vol. (25.7° proof)
  • 17.4 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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Difford’s Guide to Cocktails Book 17th Edition image

Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

Buy it here
Easy Jigger image

Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

Buy it here
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