A Showstopping After-Dinner Drink

Set this absinthe-powered cocktail on fire tonight
47 Ratings
100% would make again

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.

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