Pink Me Up
| 3 fresh | Cherry tomato (fresh) |
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 6 fresh | Basil leaves |
| 1/3 fl oz | Monin Almond (Orgeat) Syrup |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Green olive brine |
How to make
Glassware
Serve in a Coupe glass
Prepare
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of basil leaf and skewered green olive.
Method
- MUDDLE tomato in base of shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish
- Garnish with basil leaf and skewered olive.
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 14.2 grams of pure alcohol
History
Created in 2018 for Bacardí Legacy 2018 winning cocktail by Ronnaporn Kanivichaporn at Backstage Cocktail Bar in Bangkok, Thailand.
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.
Ronnaporn Kanivichaporn, 2018
Makes a minimum of 16.5 cocktails.
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Comments & Discussion
Used Plantation 3 Star and opted for pickle brine over olive as it felt brighter. Borderline savory cocktail. Probably could pare the orgeat to 1/4 so I didn't need 2 jiggers but a logistical quibble.
View 3 comments and discussion