The Salty Bird

The Salty Bird image

Serve in

Coupe glass...
fl oz Bacardi Carta Blanca light rum
¾ fl oz Campari Bitter
fl oz Fresh pressed pineapple juice
½ fl oz Freshly squeezed lime juice
¼ fl oz Sugar syrup (2 sugar to 1 water)
1 pinch Salt
  • Display recipe in:

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

Garnish:

Dehydrated pineapple

Comment:

Salty Bird hardly suggests a sweet fruity drink but perfectly befits this bittersweet rum laced pineapple and Campari sipper.

About:

Created by bartender Lauren Schell and promoted by Campari in 2013.

Buy ingredients

Buy direct from The Whisky Exchange

£17.25
Makes this drink 31.11 times
This ingredient is not currently available for purchase through The Whisky Exchange
Pineapple juice
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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