The Salty Bird

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 Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
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.

Nutrition:

152 calories

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
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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