Garnish:
Pineapple wedge on rim
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 fl oz | Rhum Clément Blanc |
| 2/3 fl oz | Bittersweet orange-red aperitivo |
| 1/2 fl oz | Pineapple sugar syrup |
| 1/3 fl oz | Strucchi Red Bitter Liqueur |
| 1/3 fl oz | Savoia Americano Rosso |
| 1 fl oz | Lime juice (freshly squeezed) |
| 2 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Savoia Americano Rosso – Sulphur Dioxide/Sulphites
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 216 calories.
Alcohol content:
- 1 standard drinks
- 12.07% alc./vol. (24.14° proof)
- 14 grams of pure alcohol
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