Garnish:
Dehydrated pineapple
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3/4 fl oz | Strucchi Red Bitter Liqueur |
| 1 1/2 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 8 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Review:
Salty Bird hardly suggests a sweet fruity drink but perfectly befits this bittersweet rum-laced pineapple sipper.
History:
Adapted from a recipe created by Lauren Schell at The Everleigh in Melbourne, Australia and promoted by Campari in 2013.
Alcohol content:
- 1.4 standard drinks
- 14.09% alc./vol. (28.18° proof)
- 19.1 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.
Join the Discussion
... comment(s) for The Salty Bird
You must log in to your account to make a comment.