| 1 1/2 fl oz | Light gold rum (1-3 year old molasses column) |
| 2/3 fl oz | Chardonnay (Chablis) white wine |
| 1 barspoon | White balsamic vinegar |
| 1 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
Serve in an Old-fashioned glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Recipe contains the following allergens:
Created for Bacardí Legacy 2017 by Eetu Topo in Helsinki, Finland.
Rum Pickle represents not just a cocktail but also a modern Nordic cocktail category that stems from our heritage and tradition regarding what we drink and how we eat. The category 'Pickle' consists of a spirit, a lengthener, sugar and vinegar. Using the same ratios, it can be replicated in any other form, and the result remains the same - an aperitivo kind of drink where the vinegar brings the acid that refreshes the drink as well as tells a story about how we, in the Nordics, have preserved our food for centuries.
Eetu Topo, 2017
The dry cleansing balsamic vinegar alongside a good buttery Chardonnay and golden rum makes The Rum Pickle a great aperitivo. (Doesn't work nearly so well with a charcoal filtred light white rum.)
Depending on your wine and vinegar, you may need to reduce the amount of vinegar, or up the amount of sugar to achieve a harmonious balance.
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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