Serve in aCoupe glass
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)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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."
Created in 2018 for Bacardi Legacy by Ronnaporn Kanivichaporn at Backstage Cocktail Bar, Bangkok, Thailand.
There are approximately 135 calories in one serving of Pink Me Up.