The Rum Pickle Cocktail Recipe

The Rum Pickle
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Ingredients:
1 ¹⁄₂ oz	Bacardi Gold rum
²⁄₃ oz	Chardonnay (Chablis) white wine
1 barspoon	White balsamic vinegar
1 barspoon	Powdered sugar (white sugar ground in mortar and pestle)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of skewered Fragata Green Olive (or something else pickled).
STIR all ingredients without ice to dissolve sugar.
Then STIR with ice.
STRAIN into ice-filled glass.
Garnish with skewered olive.

Allergens:

Recipe contains the following allergens:

Chardonnay (Chablis) white wine - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The dry cleansing balsamic vinegar alongside a good buttery Chardonnay and golden rum makes The Rum Pickle a great aperitivo. (Doesn't work nearly so well with a charcoal filtred light white rum.)

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.

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History:

Created for Bacardí Legacy 2017 by Eetu Topo in Helsinki, Finland.

Rum Pickle represents not just a cocktail but also a modern Nordic cocktail category that stems from our heritage and tradition regarding 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 in any other form, and the result remains the same - an aperitivo kind of drink where the vinegar brings the acid that refreshes the drink as well as tells a story about how we, in the Nordics, have preserved our food for centuries.
Eetu Topo, 2017

More Aperitivo/aperitif cocktails

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.

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D P

1st January 2022 at 12:40

Love this drink so much. I ordered the new big Diffords guide to Cocktais, why isn't it in there ?!?!

Simon Difford

1st January 2022 at 15:25

More than 5,000 cocktails on this site and 3,000 in the book so deciding what to leave out is always challenging and, to be honest, I'm sometimes guilty of overlooking great cocktails. The next book is going to have to be a lot thicker! Many thanks for supporting us by buying a book.

Paul Britton

8th June 2021 at 14:07

Fairly new to cocktails but I thought this was lovely with Flor de Cana 12 year. For 'spoon' I assumed a teaspoon, and I omitted the garnish. If you're a fan of smokey, silky chardonnays then this is worth a try.

Anonymous

5th October 2020 at 02:25

I had some Chardonnay that was a bit on the sour side, and wanting to salvage it landed on Difford’s guide. Barely thought this cocktail was worth trying bc it was so weird, but they combine so well, the vinegar adding a tartness that’s smoothed by the chardonnay and together make the rum just barely detectable. I thought it would taste like weird cooking Shery but it’s incredibly drinkable. The combo reminds me oddly of Japanese Ume-Shu (plum liquor). Fun oddball drink.