| 1 1/2 fl oz | Bacardi Gold rum |
| 2/3 fl oz | Chardonnay (Chablis) white wine |
| 1 barspoon | White balsamic vinegar |
| 1 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of skewered Fragata Green Olive (or something else pickled).
- STIR all ingredients without ice to dissolve sugar.
- Then STIR with ice.
- STRAIN into ice-filled glass.
- Garnish with skewered olive.
Allergens:
Recipe contains the following allergens:
- Chardonnay (Chablis) white wine – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
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.
History:
Created for Bacardà 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
Alcohol content:
- 1.1 standard drinks
- 24.71% alc./vol. (49.42° proof)
- 16.1 grams of pure alcohol
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