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The Rum Pickle

The Rum Pickle

The Rum Pickle image

Serve in

Coupe glass...
1 12 fl oz Bacardi Carta Oro Rum
23 fl oz Chardonnay (Chablis) white wine
1 spoon White balsamic vinegar
1 spoon Caster sugar
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How to make:

STIR all ingredients without ice to dissolve sugar. Then STIR with ice and strain into chilled glass.


Green olive (or something else pickled)


The dry cleansing balsamic vinegar alongside a good buttery Chardonnay and golden rum makes The Rum Pickle a great aperitivo.


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.”


212 calories

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