Pink Me Up
-
Pink Me Up
Serve in a Coupe glass
| 3 fresh | Cherry tomato (fresh) |
| 1 1⁄2 oz | Bacardi Carta Blanca Superior White Rum |
| 6 fresh | Basil leaves |
| 1⁄3 oz | Monin Almond (Orgeat) Syrup |
| 2⁄3 oz | Lemon juice (freshly squeezed) |
| 1⁄6 oz | Olive brine (from jarred olives) |
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:
- Orgeat (almond) sugar syrup (2:1) - Nuts
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
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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Used Plantation 3 Star and opted for pickle brine over olive as it felt brighter. Borderline savory cocktail. Probably could pare the orgeat to 1/4 so I didn't need 2 jiggers but a logistical quibble.