Flamingo

2 oz Light rum
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄4 oz Grenadine
1 ds Peychaud's Bitters
Instructions

Shake and strain into chilled cocktail glass. Garnish with a long dash of Peychaud's across the top of drink.

Notes

Caiafa says original recipe calls for Cuban rum, but he has also adapted it to use a rhum agricole. He also substitutes genever to turn it into a "Soho Flamingo."

History

Caiafa credits this to Ted Saucier, "Bottoms Up" 1951.

Cocktail summary
Created by
Ted Saucier
Year
ca 1951
Is an
authentic recipe
Reference

Caifa, Frank. "The Waldorf Astoria Bar Book." 2016. p. 147

Curator
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Average
3 stars
(5 ratings)
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From other users
  • I found this to be really good. I made with El Dorado 3yr which is delicious, but I bet it's be great with an agricole. Like a tiki-style daiquiri.
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