Yellow Parrot

Difford's Guide
User Rating (3 ratings)

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Serve in a

Coupe glass

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)
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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.
1/3 Absinthe.
1/3 Yellow Chartreuse.
1/3 Apricot Brandy.
Shake well and strain into cocktail glass.

Harry Craddock, 1930

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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
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