Shake and strain into chilled cocktail glass. Garnish with a long dash of Peychaud's across the top of drink.
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."
Caiafa credits this to Ted Saucier, "Bottoms Up" 1951.
Caifa, Frank. "The Waldorf Astoria Bar Book." 2016. p. 147