flamingo

1 jigger Dry Gin (1 1/2 oz Beefeater)
1/2 pony Brandy (1/2 oz Camus VS Cognac)
Juice of 1/2 Lime (1/2 oz)
3 dash Grenadine (1/2 oz)

Shake with ice and strain into a cocktail glass; I added a lime wheel garnish.

Two Sundays ago, I turned to the wood-covered 1939 Just Cocktails by W.C. Whitfield for the evening's libation. There, I spotted the Flamingo that seemed like an egg-free Pink Lady of sorts. There are two other Flamingo that I know of with the first one being the one that I probably sourced off CocktailDB (most likely through Stan Jones' Complete Barguide) for the International Migratory Bird Day cocktail party we threw in our home in 2008. That Flamingo was gin, lime, apricot liqueur, and grenadine akin to the Bermudian that was later renamed the Boston Cocktail (I surmise that it was the Mr. Boston books that did so). The other Flamingo is the one from Ted Saucier's 1954 Bottoms Up with rum, pineapple, lime, and grenadine. Interestingly, all three recipes have an overlapping aspect of lime and grenadine.
The Flamingo from Whitfield's book began with a pine, berry, and aged brandy nose. Next, lime and berry notes on the sip flew into juniper supported by Cognac's richness on the swallow with a pomegranate finish. While contemplating the "brandy" aspect of the recipe, I did wonder if an unaged pisco would work better than Cognac here.