Garnish:
Parrot on stick & mint sprig
How to make:
SHAKE all ingredients with ice and strain into a glass filled with crushed ice.
2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
1/2 fl oz | Triple sec liqueur (40% alc./vol.) |
2 fl oz | Orange juice (freshly squeezed) |
1 fl oz | Lemon juice (freshly squeezed) |
1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1/4 fl oz | Giffard Orgeat Syrup |
Read about cocktail measures and measuring.

Hazardous ingredients
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
Review:
Tangy orange, not too sweet.
History:
Adapted from a recipe in Victor Bergeron's 1947-72 Trader Vic's Bartender's Guide, this cocktail remains popular in Trader Vic's restaurants.
Nutrition:
One serving of Potted Parrot contains 218 calories.
Alcohol content:
- 1.7 standard drinks
- 13.44% alc./vol. (26.88° proof)
- 24.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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