Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 3/4 fl oz | La Fée Parisienne absinthe |
| 3/4 fl oz | Yellow Chartreuse liqueur |
| 3/4 fl oz | Giffard Abricot du Roussillon liqueur |
| 3/4 fl oz | Chilled water (reduce if wet ice) |
Read about cocktail measures and measuring.
Review:
The aniseed of the absinthe combines well with the other ingredients. 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 featured in Harry Craddock's The Savoy Cocktail Book five years before that.
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 217 calories.
Alcohol content:
- 1.7 standard drinks
- 26.81% alc./vol. (53.62° proof)
- 24.1 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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