Garnish:
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.
Review:
A splash of prosecco adds vitality to what is a simple, but beautifully balanced rum and pineapple cocktail.
History:
Created for Bacardí Legacy 2017 by Grzegorz Nowicki at 6 Cocktails, Warsaw, Poland.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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