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 Carta Oro |
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.
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 Bacardí Legacy 2017 by Eetu Topo in Helsinki, Finland. Eetu says, "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."
Alcohol content:
- 1.2 standard drinks
- 26.6% alc./vol. (53.2° proof)
- 17.3 grams of pure alcohol
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