Perroquet

Serve in a Collins glass...
1	fl oz	Ricard Pastis de Marseille
¼	fl oz	Mint (menthe) syrup
	Top up with	Chilled water

Display recipe in:

How to make:

POUR pastis and mint syrup into glass. Serve iced water separately in small jug (known in France as a 'broc') so the customer can dilute to their own taste (I recommend five shots). Lastly, add ice to fill glass.

Garnish:

None

Comment:

The traditional French café drink with a hint of sweet mint.

About:

Very popular throughout France, this drink is named after the parrot due to the bird's brightly coloured plumage.

Buy ingredients

Previous Cocktail

Momisette
POUR pastis and almond syrup into glass. Serve with bottle of sparkling water so the customer can dilute to their own taste. (I recommend five shots.) Lastly, add ice to fill...

Next Cocktail

Riviera Breeze
POUR pastis and orange juice into glass and then fill with ice. TOP with ginger ale and stir.

Measuring cocktail ingredients

Balancing each ingredient within a cocktail is key to making a great drink. Therefore the accuracy with which ingredients are measured is critical to the finished cocktail.

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Tequila Cocktails - the best tequila based cocktails

With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple

01:59

CÎROC French Vanilla Cocktails

After trying the newly launched CÎROC French Vanilla Vodka which we rate highly, we jumped at the offer of having World Class champion bartender, Jamie

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com