The Rum Pickle

Difford's Guide
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Serve in an

Old-fashioned glass

Garnish:

Green olive (or something else pickled)

How to make:

STIR all ingredients without ice to dissolve sugar. Then STIR with ice and strain into ice-filled glass.

1 1/2 fl oz Bacardi Gold rum
2/3 fl oz Chardonnay (Chablis) white wine
1 spoon White balsamic vinegar
1 spoon White caster sugar
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Review:

The dry cleansing balsamic vinegar alongside a good buttery Chardonnay and golden rum makes The Rum Pickle a great aperitivo.

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 Bacardí Legacy 2017 by By Eetu Topo in Helsinki, Finland.

Inspiration: "Rum Pickle represents not just a cocktail, but also a modern Nordic cocktail category that stems from our heritage and tradition when it comes to 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 to any other form and the result still remains the same - an aperitivo kind of a drink where the vinegar brings the acid that refreshes the drink as well as telling a story about how we in the Nordics have preserved our food for centuries."

Nutrition:

There are approximately 112 calories in one serving of The Rum Pickle.

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