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The Rum Pickle

Difford’s Guide
Discerning Drinkers (18)
Measurements in:
Serves:
1
Ingredients
1 1/2 fl oz Light gold rum (1-3 year old molasses column)
2/3 fl oz Chardonnay (Chablis) white wine
1 barspoon White balsamic vinegar
1 barspoon Powdered sugar (white sugar ground in mortar and pestle)

How to make

Glassware

Serve in an Old-fashioned glass

Prepare

  1. Select and pre-chill an OLD-FASHIONED GLASS.
  2. Prepare garnish of skewered green olive (or something else pickled).

Method

  1. STIR all ingredients without ice to dissolve sugar.
  2. Then STIR with ice.
  3. STRAIN into ice-filled glass.

Garnish

  1. Garnish with skewered olive.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

  • 16.1 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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History

Created for Bacardí Legacy 2017 by Eetu Topo in Helsinki, Finland.

Rum Pickle represents not just a cocktail but also a modern Nordic cocktail category that stems from our heritage and tradition regarding what we drink and how we eat. The category 'Pickle' consists of a spirit, a lengthener, sugar and vinegar. Using the same ratios, it can be replicated in any other form, and the result remains the same - an aperitivo kind of drink where the vinegar brings the acid that refreshes the drink as well as tells a story about how we, in the Nordics, have preserved our food for centuries.

Eetu Topo, 2017

Review

The dry cleansing balsamic vinegar alongside a good buttery Chardonnay and golden rum makes The Rum Pickle a great aperitivo. (Doesn't work nearly so well with a charcoal filtred light white rum.)

Depending on your wine and vinegar, you may need to reduce the amount of vinegar, or up the amount of sugar to achieve a harmonious balance.

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$0.79 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.


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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

Simon Sedgley Premium Member
This cocktail is proof positive that the whole is always greater than the sum of its parts. Beautifully integrated. We served it straight up in a Nick and Nora glass.
score: 1
D P
Love this drink so much. I ordered the new big Diffords guide to Cocktais, why isn't it in there ?!?!
score: 3
Simon Difford Verified User Premium Member
More than 5,000 cocktails on this site and 3,000 in the book so deciding what to leave out is always challenging and, to be honest, I'm sometimes guilty of overlooking great cocktails. The next book is going to have to be a lot thicker! Many thanks for supporting us by buying a book.
score: 2
Paul Britton
Fairly new to cocktails but I thought this was lovely with Flor de Cana 12 year. For 'spoon' I assumed a teaspoon, and I omitted the garnish. If you're a fan of smokey, silky chardonnays then this is worth a try.
score: 1
Josh
I had some Chardonnay that was a bit on the sour side, and wanting to salvage it landed on Difford’s guide. Barely thought this cocktail was worth trying bc it was so weird, but they combine so well, the vinegar adding a tartness that’s smoothed by the chardonnay and together make the rum just barely detectable. I thought it would taste like weird cooking Shery but it’s incredibly drinkable. The combo reminds me oddly of Japanese Ume-Shu (plum liquor). Fun oddball drink.
score: 4
Difford’s Shop logo
$0.79 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.