Pink Me Up

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Olive & basil leaf on a bamboo cocktail pick
• ABV: 16%

Ingredients

• Cherry tomato (fresh) — 3 fresh
• Bacardi Carta Blanca light rum — 1½ oz (45 ml)
• Basil leaves — 6 fresh
• Giffard Orgeat Syrup — ⅓ oz (10 ml)
• Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
• Olive brine (from jarred olive) — ¼ oz (5 ml)

How to make it

1. MUDDLE tomato in base of shaker.
2. Add other ingredients, SHAKE with ice.
3. Fine strain into chilled glass.

A cocktail with tomato and basil.

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