Pink Me Up
Ingredients
- 3 fresh Cherry tomato
- 1 1⁄2 oz Bacardi Carta Blanca Superior White Rum
- 6 fresh Basil leaves
- 1⁄3 oz Monin Almond (Orgeat) Syrup
- 2⁄3 oz Lemon juice
- 1⁄6 oz Olive brine
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of basil leaf and skewered green olive.
Method:
- MUDDLE tomato in base of shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with basil leaf and skewered olive.
Allergens:
Recipe contains the following allergens:
History:
Created in 2018 for Bacardí Legacy 2018 winning cocktail by Ronnaporn Kanivichaporn at Backstage Cocktail Bar in Bangkok, Thailand.
