Γαρνιτούρα:
Thin line of Creole bitters across surface of cocktail &/or pineapple wedge on rim
Πώς φτιάχνεται:
SHAKE all ingredients with ice and fine strain into chilled glass.
2 fl oz | Caribbean blended rum aged 6-10 years |
1 fl oz | Χυμός από ανανά |
1/2 fl oz | Χυμός από lime |
1/4 fl oz | Grenadine/pomegranate syrup (2:1) |
4 drop | Difford's Daiquiri Bitters |
Αξιολόγηση:
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.
Ιστορία:
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
Ted 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.
Nutrition:
210 θερμίδες
Alcohol content:
- 1.4 standard drinks
- 17.21% alc./vol. (34.42° proof)
- 19.4 grams of pure alcohol
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