The Salty Bird
Ingredients
- 1 1⁄2 oz Bacardi Carta Blanca Superior White Rum
- 3⁄4 oz Italian red bitter liqueur
- 1 1⁄2 oz Pineapple juice
- 1⁄2 oz Lime juice
- 1⁄4 oz Sugar syrup 'rich'
- 8 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glassware:
Serve in a Collins glass
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of dehydrated pineapple .
Method:
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
Garnish:
- Garnish with dehydrated pineapple.
Nutrition:
One serving of The Salty Bird contains 197 calories
History:
Adapted from a recipe created by Lauren Schell at The Everleigh in Melbourne, Australia and promoted by Campari in 2013.
Review:
Salty Bird hardly suggests a sweet fruity drink but perfectly befits this bittersweet rum-laced pineapple sipper.
