Flamingo
Ingredients
- 2 oz Caribbean blended rum aged 6-10 years
- 1 oz Pineapple juice
- 1⁄2 oz Lime juice
- 1⁄4 oz Monin Grenadine Syrup
- 4 drop Difford's Daiquiri Bitters
Method
Glassware:
Serve in a Coupe glass
Method:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of thin line of Creole bitters across surface of cocktail &/or pineapple wedge on rim.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Nutrition:
One serving of Flamingo contains 210 calories
History:
Adapted from a recipe in Ted Saucier's 1951 book Bottoms Up where it's credited to The Flamingo Hotel, Las Vegas, USA. The Flamingo Hotel & Casino was opened in 1946 by mobster Bugsy Siegel and his partners as the third hotel on the Strip, where it is now the last surviving casino to have opened before 1950.
Review:
If using packaged pineapple juice (rather than fresh), then it pays to add a couple of muddled wedges of fresh pineapple to the recipe above as this improves both the taste and this pink cocktail's frothy head.
