Name: Flamingo
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Aged rum (6-10yr); 30 ml Pineapple juice; 15 ml Lime juice; 7.5 ml Grenadine syrup; 4 drop Daiquiri bitters

Flamingo
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Serve in a Coupe glass

Ingredients:
2 oz	Caribbean blended rum aged 6-10 years
1 oz	Pineapple juice
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₄ oz	Monin Grenadine Syrup
4 drop	Difford's Daiquiri Bitters

Read about cocktail measures and measuring

How to make:

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.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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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.

FLAMINGO
Courtesy, The Flamingo Hotel, Las Vegas, Nevada
1 oz. Cuban rum
½ oz. pineapple juice
1 dash grenadine
Juice ½ lime
Mix ingredients in electric mixer with fine
Pour entire contents in saucer champagne and serve with short straws.
Ted Saucier, Bottoms Up, 1951

Nutrition:

One serving of Flamingo contains 210 calories

Alcohol content:

1.3 standard drinks
15.7% alc./vol. (15.7° proof)
17.7 grams of pure alcohol

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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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Florian Ruf

20th November 2023 at 17:52

I think, one can not get the pictured colour if one uses aged rum, but the cocktail is really very tasty.

Simon Difford

20th November 2023 at 21:10

I made it with Appleton 8yo, Eager pineapple juice and Monin grenadine. Photographed just last week. Sticks in my mind as I flaffed the bitters line across the top, much to Dan's amusement.

Jon Sjoberg

12th November 2023 at 03:10

The origin attributed, allegedly, to the reopening after renovation of the Flamingo Hotel in Las Vegas in 1954. Reducing pineapple juice to 1 oz, increase lime to 3/4 oz and grenadine to 1/4 oz helps the overall balance IMHO. Garnish with a long thin dash of Peychauds Bitters across the foamy top. The recipe I have uses a good quality white rum. Actually very tasty and perfect for a warm afternoon by the pool, a favorite of the spousal unit!

Simon Difford

12th November 2023 at 12:42

Many thanks, Jon. I've added history and will try your recipe and rephotograph to remove the existing star fruit garnish, which certainly doesn't belong.

C.A. Mat

31st May 2023 at 03:58

Delicious and very, very pineapple, as one would expect. The pineapple juice froths up to make a nice head and the overall drink goes down easy. Thanks for this one--it's a perfect hot afternoon on the deck kind of drink.