About
I found this recipe in The Madrusan Cocktail Companion. The origins go back to 1951, when it was served at The Flamingo Hotel in Las Vegas and later captured in Ted Saucier’s Bottoms Up. It basically drinks like a pineapple daiquiri with a little pomegranate from the grenadine, which gives it both a nice blush color and a touch more depth, and makes it so crushable.Cheers y’all!
Ingredients
- 2 oz · 60 mlaged rum
- 1 oz · 30 mlpineapple juice
- ¼ oz · 7.5 mlfresh lime juice
- ½ oz · 15 mlgrenadine
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a lime wedge or lime twist.
anatomyofadrink.com/cocktails/flamingo