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
What happens when you mix absinthe, gin, and fire? A delicious cocktail recipe, that's what.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 5 minutes
Ingredients
- 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
Directions
- Combine the gin, lemon juice, pineapple gum syrup, vermouth and orange bitters in a shaker and add ice.
- Pour a little bit of absinthe into a rocks glass.
- Shake the cocktail for about ten seconds.
- Using a match, light the absinthe in the glass and rotate it to coat the inside.
- Double strain the cocktail into the glass and garnish with the orange peel.