Name: Pink Me Up
Total time: 4 min
Cuisine: Cocktail
Ingredients: 3 Cherry tomato (fresh); 45 ml Bacardi Carta Blanca; 6 Basil leaves; 10 ml Orgeat syrup; 20 ml Lemon juice; 5 ml Olive brine

Serve in a

Coupe glass

Ingredients:
3 fresh	Cherry tomato (fresh)
1 1/2 fl oz	Bacardi Carta Blanca Superior White Rum
6 fresh	Basil leaves
1/3 fl oz	Monin Almond (Orgeat) Syrup
2/3 fl oz	Lemon juice (freshly squeezed)
1/6 fl oz	Olive brine (from jarred olives)
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Read about cocktail measures and measuring.

Garnish:

Fragata Green 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.

Allergens:

Recipe contains the following allergens:

Monin Almond (Orgeat) Syrup – Nuts

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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

Alcohol content:

0.9 standard drinks
15.51% alc./vol. (31.02° proof)
12.4 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Pink Me Up

Serve in a

Garnish:

How to make: