Serve in aCoupe glass
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|2/3 fl oz||La Fée Parisienne absinthe|
|2/3 fl oz||Yellow Chartreuse liqueur|
|2/3 fl oz||Giffard Abricot du Roussillon liqueur|
|1 fl oz||Chilled water (reduce if wet ice)|
Read about cocktail measures and measuring.
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.
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 Yellow Chartreuse.
1/3 Apricot Brandy.
Shake well and strain into cocktail glass.
One serving of Yellow Parrot contains 192 calories.