Pink Me Up

Ingredients

Barware

Coupe glass
Measuring jigger
Muddler
Shaker
Strainer
Fine sieve

Nutrition

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

Pink Me Up

Pink Me Up image

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
1 12 fl oz Bacardi Carta Blanca light rum
6 fresh Basil leaves
13 fl oz Giffard Orgeat Syrup
23 fl oz Freshly squeezed lemon juice
16 fl oz Olive brine (from jarred olive)
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Comment:

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.

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