Pink Flamingo (by Eric Ochoa)

Begin by preparing a garnish of a pineapple wedge on the rim of a chilled cocktail coupe.

Shake the agricole blanc rhum, bittersweet orange-red aperitivo, Monin pineapple syrup, Italian red bitter liqueur, Savoia Americano Rosso, freshly squeezed lime juice, and La Fée Parisienne absinthe with ice until well-chilled.

Strain the mixture into the prepared cocktail coupe.