Name: Yellow Parrot
Total time: 3 min
Cuisine: Cocktail
Ingredients: 20 ml Absinthe; 20 ml Chartreuse Yellow; 20 ml Apricot liqueur; 30 ml Chilled water

Yellow Parrot
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Serve in a Coupe glass

Ingredients:
²⁄₃ oz	La Fée Parisienne absinthe
²⁄₃ oz	Yellow Chartreuse (or génépy liqueur)
²⁄₃ oz	Luxardo Apricot Albicocca Liqueur
1 oz	Chilled water reduce if wet ice

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The aniseed of the absinthe combines well with the other ingredients but dilution is key. A bit of a sweety but a strong old bird.

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History:

Some say this was created in 1935 by Albert Coleman at The Stork Club, New York City, but the cocktail first appeared in in Robert Vermeire's 1922 Cocktails: How to Mix Them and also notably in Harry Craddock's 1930 The Savoy Cocktail Book.

YELLOW PARROT COCKTAIL.
This Boston drink is made of:
1/6 gill of Absinthe.
1/6 gill of Yellow Chartreuse.
1/6 gill of Apricot Brandy.
Shake well and strain into a cocktail-glass.
Robert Vermeire, 1922

YELLOW PARROT COCKTAIL.
1/3 Absinthe.
1/3 Yellow Chartreuse.
1/3 Apricot Brandy.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

More cocktails by Harry Craddock

Nutrition:

One serving of Yellow Parrot contains 192 calories

Alcohol content:

1.5 standard drinks
23.04% alc./vol. (23.04° proof)
20.7 grams of pure alcohol

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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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Greg W

11th February at 00:08

The absinthe seems to dominate, so I dial it back to 15 ml and quite enjoy it.

Nikolaus Linder

24th December 2024 at 11:29

I also found it in Alfred Richard Meyer's "Des Herrn Munkepunke Cocktail- und Bowlenbuch" which first appeared in 1929, p. 16: "Yellow Parrot Cocktail. Es geht um einen gelben Papagei / Ganz ohne Proselytenmacherei. / Drei Gläser sind dazu vonnöten, / Damit das liebe Tier kann flöten. / Abricot, gelbe Chartreuse, Absinth. / Worauf der Vogel zu singen beginnt. / 'Lora – Köpfchen kraulen!' / So läßt sich mancher Griesgram vergraulen."

Ramon Simpson

5th February 2022 at 01:12

I prefer to stir in a mixing glass filled with ice, then strain over a large ice rock..

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