Rib Silver (gold on the reverse) (two-sided flat tinsel, 7 even turns)
Body Black ostrich herl (Fintex, split down to a third of its thickness)
Beard / legs (generous bunch of guinea fowl)
Back Red buzzer wrap (small golden pheasant cape feather)
Wing Gold middle (golden pheasant cape feather)
Head Natural case (peacock herl)
How to tie it
Tie a generous bunch of guinea fowl in for the tail, no longer than the hook point when it comes forward, and bind the butts down the shank. What you use last, tie in first, so mount the tinsel now too.
Split the black Fintex down to about a third of its thickness before wrapping. Splitting the material is what lets you build a real cigar-shaped body instead of a fat sausage.
Wrap the Fintex slowly back and then slowly forward to form the cigar body, then drop a strand down each side and trim.
Come forward with the tinsel making seven even gaps, showing the silver side, and tie it off well back from the eye. Crowd the eye and you will run out of room before the head is finished.
Tie in a second generous bunch of guinea fowl as the legs, pushed through and pinched together so they sit as a beard.
Strip the down off a small red golden pheasant cape feather, lay it spine-down on the back and pinch it in so it caresses the body, then repeat with a gold feather over the top, using the centre stem with three firm wraps.
Finish with a peacock herl head, chop off the pointy tip first, wrap back over the tie-in point to make the head large, green and shiny.