The Pink Elephant Cocktail Recipe

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.

Recipe adapted from Brian Means, Dirty Habit, San Francisco

The Pink Elephant
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What happens when you mix absinthe, gin, and fire? A delicious cocktail recipe, that's what. 
Prep Time
Cook Time
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.
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