The Salty Bird

Serve in a Coupe glass...
1½	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
¾	fl oz	Campari Bitter Liqueur
1½	fl oz	Fresh pressed pineapple juice
½	fl oz	Freshly squeezed lime juice
¼	fl oz	Sugar syrup (2 sugar to 1 water)
1	pinch	Salt

Display recipe in:

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

Garnish:

Dehydrated pineapple

Comment:

Salty Bird hardly suggests a sweet fruity drink but perfectly befits this bittersweet rum laced pineapple and Campari sipper.

About:

Created by bartender Lauren Schell and promoted by Campari in 2013.

Buy ingredients

Buy direct from The Whisky Exchange

£17.25

Makes this drink 15.56 times

£17.25

Makes this drink 31.11 times

Approximately £0.00 per cocktail *

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