Orange Flamingo

I made this one up one Spring afternoon when I picked too many oranges.

Ingredients:
3 oz fresh orange juice
1 oz. Pineapple juice
1/4 oz peach schnapps
2 -3 oz of light or amber rum – to taste
Squeeze of fresh lime.(or lemon)

Directions:
Combine all ingredients in a large glass of pitcher.
Add ice and shake well.
Strain into a cocktail glass and garnish with an orange slice.
This drink is the color of a sunset – or sunrise. Good for brunch too!

Let me know how you like it.

Brenda C. Hill
International Food, Wine & Travel Writers Association

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Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.