Potted Parrot
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Potted Parrot
Serve in a Sling glass
| 2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄2 oz | Cointreau triple sec liqueur |
| 2 oz | Orange juice (freshly squeezed) |
| 1 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄4 oz | Monin Almond (Orgeat) Syrup |
How to make:
- Select and pre-chill a Sling glass.
- Prepare garnish of parrot on stick & mint sprig.
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
Allergens:
Recipe contains the following allergens:
- Orgeat (almond) sugar syrup (2:1) - Nuts
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 240 calories
Alcohol content:
- 1.6 standard drinks
- 12.25% alc./vol. (12.25° proof)
- 22.1 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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- 2 parts Plantation 3 Stars
- 1 part Clairin Communal
- 2.5 parts Orange juice
- 2 parts lime
- 0.5 part simple sirup
- 0.5 part orgeat
The clairin brings a nice complexity to the drink without overshadowing the other ingredients. I'll do it again.