The Salty Bird

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The Salty Bird image

Serve in

Coupe glass...
fl oz Bacardi Carta Blanca Superior White Rum (37.5%)
¾ fl oz Campari Bitter Liqueur
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
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How to make:

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


Dehydrated pineapple


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


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

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Makes this drink 31.11 times

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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