| 2/3 fl oz | La Fée Parisienne absinthe |
| 2/3 fl oz | Yellow Chartreuse (or génépy liqueur) |
| 2/3 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1 fl 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:
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.
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.
Robert Vermeire, 1922
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.
YELLOW PARROT COCKTAIL.
Harry Craddock, 1930
1/3 Absinthe.
1/3 Yellow Chartreuse.
1/3 Apricot Brandy.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Yellow Parrot contains 192 calories.
Alcohol content:
- 1.4 standard drinks
- 22.55% alc./vol. (45.1° proof)
- 20.3 grams of pure alcohol
Join the Discussion
... comment(s) for Yellow Parrot
You must log in to your account to make a comment.