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A Showstopping After-Dinner Drink

Set this absinthe-powered cocktail on fire tonight
Pink Elephant, fire-proof cocktail from Brian Means at Dirty Habit in SF

This recipe--a mix of gin, vermouth and pineapple syrup poured over a glass of flaming absinthe--comes from Brian Means, the cocktail manager at Dirty Habit in San Francisco.

The Pink Elephant

Recipe adapted from Brian Means, Dirty Habit, San Francisco

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes


1½ ounces Fords Gin

½ ounce fresh lemon juice

½ ounce pineapple syrup (2 parts sugar to 1 part pineapple juice, boiled to dissolve the sugar)

½ ounce Bianco vermouth

3 dashes orange bitters

Absinthe, as needed

Orange peel, for garnish


1. Combine the gin, lemon juice, pineapple gum syrup, vermouth and orange bitters in a shaker and add ice.

2. Pour a little bit of absinthe into a rocks glass.

3. Shake the cocktail for about ten seconds.

4. Using a match, light the absinthe in the glass and rotate it to coat the inside.

5. Double strain the cocktail into the glass and garnish with the orange peel.

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


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