Tuesday, January 1, 2019


2 oz Cana Brava White Rum or JM Agricole Blanc (Uruapan Charanda Blanco)
1 oz Pineapple Juice
3/4 oz Lime Juice
1/4 oz Grenadine (1/4 oz Grenadine + 1/4 oz Simple Syrup)

Shake with ice and strain into a cocktail glass. Garnish with a long dash of Peychaud's Bitters.
Two Tuesdays ago after getting home from work, I reached for Frank Caiafa's The Waldorf Astoria Bar Book and spotted their take on the Flamingo. The Flamingo was first published in Ted Saucier's 1954 Bottoms Up by way of the Flamingo Hotel in Las Vegas as follows (assuming no modification from my 1962 reprint):
Flamingo (first published recipe)
• 1 oz Cuban Rum
• 1/2 oz Pineapple Juice
• 1 dash Grenadine
• Juice 1/2 Lime
Blend with fine ice, pour into a Champagne saucer, and serve with short straws.
The recipe reminded me of a falernum-less Port au Prince, so it was worth a try at this new take (albeit a rather faithful one) on a classic. Once prepared, the Flamingo offered up funky rum aromas from the Mexican agricole and cherry-anise ones from the Peychaud's Bitters garnish. Next, pineapple and lime mingled on the sip, and the swallow displayed rum and berry flavors with a pineapple finish.

No comments: