Pink Flamingo (by Eric Ochoa)

Difford’s Guide
Discerning Drinkers (8 ratings)

Photographed in an Urban Bar Retro Optic Coupe 21cl

Ingredients:
1 oz Rhum Clément Blanc
23 oz Bittersweet orange-red aperitivo
12 oz Monin Pineapple Syrup
13 oz Strucchi Red Bitter (Campari-style liqueur)
13 oz Savoia Americano Rosso
1 oz Lime juice (freshly squeezed)
2 dash La Fée Parisienne absinthe
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of pineapple wedge on rim.
  3. SHAKE all ingredients with ice.
  4. STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10

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.

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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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