|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.