Pink Me Up



Coupe glass
Easy Jigger
Fine sieve


There are approximately 149 calories in one serving of Pink Me Up.

Pink Me Up

Pink Me Up image

Serve in a

Coupe 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
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.

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