Name: Potted Parrot
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Rum light white; 15 ml Triple sec; 60 ml Orange juice; 30 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 7.5 ml Orgeat (almond) syrup

Serve in a

Sling glass

Garnish:

Parrot on stick & mint sprig

How to make:

SHAKE all ingredients with ice and strain into a glass filled with crushed ice.

oz ml cl shot part	Bacardi Carta Blanca light rum
oz ml cl shot part	Triple sec liqueur
oz ml cl shot part	Freshly squeezed orange juice
oz ml cl shot part	Freshly squeezed lemon juice
oz ml cl shot part	Giffard Sugar Cane Syrup
oz ml cl shot part	Giffard Orgeat Syrup

Comment:

Tangy orange, not too sweet.

About:

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.

Makes a minimum of 11.5 cocktails.

Bacardi Carta Blanca light rum

£17.45

£1.49/cocktail, makes 11.5

Sugar syrup (2:1)

This ingredient is not currently available for purchase through The Whisky Exchange

Giffard Orgeat Syrup

£7.45

£0.05/cocktail, makes 133

* This list may not include all required ingredients. Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Potted Parrot

Ingredients

Barware

Nutrition

Styles & Flavours

Bartender

Serve in a

Garnish:

How to make:

Comment:

About:

Potted Parrot

Ingredients

Barware

Nutrition

Styles & Flavours

Bartender

Serve in a

Garnish:

How to make:

Comment:

About:

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