Pink Me Up

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Serve in a

Coupe glass

Garnish:

Olive & basil leaf on a bamboo cocktail pick

How to make:

MUDDLE tomato in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

3 fresh Cherry tomato (fresh)
1 1/2 fl oz Bacardi Carta Blanca light rum
6 fresh Basil leaves
1/3 fl oz Giffard Orgeat Syrup
2/3 fl oz Lemon juice (freshly squeezed)
1/6 fl oz Olive brine (from jarred olive)
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Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Ronnaporn's inspiration: "Pink Me Up was born out of the lack of 'pick me up' cocktails in the rum category; unlike vodka's Bloody Mary, or gin's Corpse Reviver No.2 nothing stood out for rum. By combining BACARDÍ Cart Blanca rum, fresh tomato and Thai sweet basil, I wanted to create a surprisingly refreshing and balanced cocktail that would cheer up anyone's day."

History:

Created in 2018 for Bacardi Legacy by Ronnaporn Kanivichaporn at Backstage Cocktail Bar, Bangkok, Thailand.

Nutrition:

There are approximately 135 calories in one serving of Pink Me Up.

Difford's Guide remains free-to-use thanks to the support of the brands in green above.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
Easy Jigger
£8.61 £8.61 exc VAT

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