Pink Flamingo (by Eric Ochoa)
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Pink Flamingo (by Eric Ochoa)
Photographed in an Urban Bar Retro Optic Coupe 21cl
| 1 oz | Rhum Clément Blanc |
| 2⁄3 oz | Bittersweet orange-red aperitivo |
| 1⁄2 oz | Monin Pineapple Syrup |
| 1⁄3 oz | Strucchi Red Bitter (Campari-style liqueur) |
| 1⁄3 oz | Savoia Americano Rosso |
| 1 oz | Lime juice (freshly squeezed) |
| 2 dash | La Fée Parisienne absinthe |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of pineapple wedge on rim.
- SHAKE all ingredients with ice.
- STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Americano rosso - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Bittersweet, sweet 'n' sour, and bristling with grassy rum-led flavour. This Pink Flamingo is a very expressive bird and one that may prove hard to handle for newbie twitchers.
Variant:
History:
Adapted from a recipe created circa 2018 by Eric Ochoa at Over Proof (above ABV bar) in San Francisco, USA. Eric's original recipe uses house-made pineapple gum syrup (1:1) and ABV's signature Tiki-Tivo apéritif, which is made with 1 part Campari, 1 part Capelletti and ½ part Leopold Bros. Aperitivo).
Nutrition:
One serving of Pink Flamingo (by Eric Ochoa) contains 202 calories
Alcohol content:
- 1 standard drinks
- 12.07% alc./vol. (12.07° proof)
- 14 grams of pure alcohol
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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