Bright, refreshing, and elegantly layered, this Pink Flamingo cocktail blends tropical fruit with floral hibiscus and the signature indigo hue of Empress 1908 Gin.
When the gin hits citrus, it turns a stunning shade of pink—making this the perfect drink to impress guests at brunch, garden parties, or summer soirées.
Why You’ll Love This Recipe
Beautifully Instagrammable – The color-changing effect is a showstopper.
Tropical and floral – Pineapple, guava, hibiscus, and lime bring exotic vibes.
Easy and fast – Just shake, pour, and float the gin on top.
Versatile – Serve as a light aperitif, mocktail (swap gin), or party punch.
Ingredient Highlights
Empress 1908 Gin – Known for its natural indigo color from butterfly pea blossom.
Pineapple juice – Sweet and tangy for a tropical base.
Guava purée – Rich and slightly floral; balances acidity.
Fresh lime juice – Brightens and activates the color change.
Hibiscus syrup – Adds sweetness and deep pink hue.
Soda water – For a bubbly, light finish.
Garnishes – Think pink pineapple wedges, pineapple fronds, or guava slices.
Pro Tips Before You Start
Use chilled glassware to keep the cocktail crisp.
Shake ingredients without gin for better layering.
Always pour gin last for that stunning layered effect.
Make guava purée at home by blending ripe guava and straining.
How to Make the Pink Flamingo Cocktail
Step 1: Shake the Base Add 2 oz pineapple juice, 0.75 oz guava purée, 0.5 oz lime juice, and 0.5 oz hibiscus syrup to a shaker filled with ice.
Shake until well chilled.
Step 2: Build the Cocktail Strain the shaken mixture into an ice-filled glass (highball or hurricane).
Top with soda water to your preferred fizziness.
Step 3: Add the Empress Gin Slowly pour 2 oz Empress 1908 Gin over the back of a spoon to float it gently on top.
Step 4: Garnish Add a slice of pink pineapple, pineapple fronds, or a guava wheel for tropical flair.
Serving Suggestions
Pair with grilled shrimp, fruit salad, or goat cheese appetizers.
Serve at brunch, bridal showers, or beach-themed parties.
For larger groups, batch the juice/syrup mix and top each drink with soda + gin.
Variations & Substitutions
No guava? Try mango purée or passion fruit.
Make it a mocktail – Swap gin for botanical sparkling water.
Add herbs – Basil or mint for an herbal twist.
More sparkle – Use tonic or ginger beer for bite.
Storage Tips
Pre-mix juice, lime, and hibiscus syrup up to 24 hours ahead.
Store in the fridge and shake again before serving.
Always add gin and soda fresh to maintain layers and fizz.
FAQs
Can I use canned juice?
Yes, just make sure it’s 100% juice with no added sugar.
How do I float the gin?
Use the back of a spoon to slowly pour it over your drink.
Is hibiscus syrup easy to make?
Absolutely. Simmer dried hibiscus petals with sugar and water until syrupy.
What gives the gin its color?
Butterfly pea blossom reacts to acid (lime juice) to turn pink!
Can I make this for a crowd?
Yes! Batch the base and add gin + soda per glass for best visuals.
Final Thoughts
The Pink Flamingo Cocktail is tropical elegance in a glass.
With a dreamy blend of fruit, floral syrup, and the magic of Empress 1908 Gin, this drink is guaranteed to brighten your summer.
Whether for a celebration or solo sunset sipping, it’s a sip of pure pink joy.
Pink Flamingo Cocktail
Ingredients
- 2 oz Empress 1908 Gin
- 2 oz pineapple juice
- 0.75 oz guava purée
- 0.5 oz fresh lime juice
- 0.5 oz hibiscus syrup
- Soda water to top
- Garnish: pineapple slice guava wheel, fronds
Instructions
- Shake pineapple juice, guava purée, lime juice, and hibiscus syrup with ice.
- Strain into ice-filled glass and top with soda.
- Float gin gently over the top.
- Garnish and serve immediately.
- See full steps with tips & photos → https://p4pd.org/how-to-make-pink-flamingo-cocktail/
Notes
- Gin Swap: While Empress 1908 gives the best layered effect thanks to its natural indigo hue, any floral gin can work—just skip the float and shake it in.
- Hibiscus Syrup Substitute: Try grenadine or raspberry syrup if you don’t have hibiscus.
- Guava Tip: Use a high-quality guava nectar or purée for a smoother, fruitier taste.
