Serve in aCoupe glass
Thin line of Creole bitters across surface of cocktail &/or pineapple wedge on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|2 fl oz||Caribbean blended rum aged 6-10 years|
|1 fl oz||Pineapple juice (freshly extracted/pressed/squeezed)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Grenadine/pomegranate syrup (2:1)|
|4 drop||Difford's Daiquiri Bitters|
Read about cocktail measures and measuring.
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.
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.
FLAMINGOTed Saucier, Bottoms Up, 1951
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.
One serving of Flamingo contains 210 calories.