Serve inOld-fashioned glass
Green olive (or something else pickled)
How to make:
STIR all ingredients without ice to dissolve sugar. Then STIR with ice and strain into ice-filled glass.
|1 1/2 fl oz||Bacardi Gold rum|
|2/3 fl oz||Chardonnay (Chablis) white wine|
|1 spoon||White balsamic vinegar|
|1 spoon||White caster sugar|
The dry cleansing balsamic vinegar alongside a good buttery Chardonnay and golden rum makes The Rum Pickle a great aperitivo.
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.
Created for Bacardí Legacy 2017 by By Eetu Topo in Helsinki, Finland.
Inspiration: "Rum Pickle represents not just a cocktail, but also a modern Nordic cocktail category that stems from our heritage and tradition when it comes to 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 to any other form and the result still remains the same - an aperitivo kind of a drink where the vinegar brings the acid that refreshes the drink as well as telling a story about how we in the Nordics have preserved our food for centuries."