How to make:
STIR first 3 ingredients with ice and strain into chilled glass TOP with prosecco.
*Special ingredient #1: Pineapple cordial made by blending 900g of pineapple flesh with 450g of simple syrup (1:1.5) and straining through a cheese cloth; add 4g tartaric acid.
Dehydrated pineapple slice
A splash of prosecco adds vitality to what is a simple, but beautifully balanced rum and pineapple cocktail.
Created for Bacardí Legacy 2017 by Grzegorz Nowicki at 6 Cocktails, Warsaw, Poland.
Inspiration: “These days it is easy to forget that, as bartenders, our main role is to make our guests’ night special; to create an evening when they can laugh and forget about hard times.
“Bacardí rum was created for the same reason; Don Facundo Bacardí wanted to bring to best rum to the people for them to enjoy and celebrate. This is my inspiration: celebration and fun!”