The Salty Bird

Difford's Guide
User Rating (43 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 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)
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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.

Nutrition:

One serving of The Salty Bird contains 152 calories.

Alcohol content:

  • 1.3 standard drinks
  • 13.42% alc./vol. (26.84° proof)
  • 18.1 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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