| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3/4 fl oz | Strucchi Red Bitter (Campari-style liqueur) |
| 1 1/2 fl oz | Pineapple juice |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 8 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of dehydrated pineapple .
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
- Garnish with dehydrated pineapple.
Strength & taste guide:
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:
One serving of The Salty Bird contains 197 calories.
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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