Serve in aSling glass
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.
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
Tangy orange, not too sweet.
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.
One serving of Potted Parrot contains 218 calories.