Serve in aCoupe glass
Dehydrated pineapple slice
How to make:
STIR first 3 ingredients with ice and strain into chilled glass TOP with prosecco.
*Special ingredient #1: Pineapple cordial made by blending 900g of pineapple flesh with 450g of simple syrup (1:1.5) and straining through a cheesecloth; add 4g tartaric acid.
|1 2/3 fl oz||Bacardi Gold rum|
|1 2/3 fl oz||*Special ingredient #1 (see above)|
|2 dash||Angostura Aromatic Bitters|
|1 2/3 fl oz||Prosecco sparkling wine|
Read about cocktail measures and measuring.
A splash of prosecco adds vitality to what is a simple, but beautifully balanced rum and pineapple cocktail.
Created for Bacardí Legacy 2017 by Grzegorz Nowicki at 6 Cocktails, Warsaw, Poland.