Yellow Parrot

Serve in a Martini glass...
¼	fl oz	La Fee Parisienne absinthe
1	fl oz	Chartreuse Jaune (Yellow Chartreuse) Liqueur
1	fl oz	Apricot brandy liqueur
1	fl oz	Chilled water (reduce if wet ice)

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Orange zest twist

Comment:

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

About:

Some say this was created in 1935 by Albert Coleman at The Stork Club, New York City, but the drink featured in Harry Craddock's Savoy Cocktail Book five years before that.

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Apricot brandy liqueur

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Wink
POUR absinthe into ice-filled glass. TOP with chilled water and set to one side. Separately, SHAKE other ingredients with ice. DISCARD contents of glass (absinthe, water and ice)...

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STIR all ingredients and strain into ice-filled glass.

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