Parkeroo
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Parkeroo
Photographed in an Urban Bar Plain Retro Coupette 15cl
| 1 oz | Patrón Silver blanco tequila |
| 1 oz | Lustau Jarana Fino Sherry |
| 1 oz | Lustau Oloroso Don Nuño Sherry |
| 0.08 oz | Agave syrup |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Fino sherry, Oloroso sherry - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Splitting between two styles of sherry (fino and oloroso) builds complexity in this tequila-laced aperitivo. Half a spoon of agave syrup helps balance while also amplifying flavours, but this remains a dry cocktail.
History:
The Parkeroo, named for American film and television actor Willard Parker (1912-1966, first appears as the only tequila-based cocktail in Lucius Beebe's 1946 The Stork Club Bar Book.
Among the more exotic of the restorative category is a sort of bastard Martini evolved by Willard Parker with all the ingredients cockeyed as well as the consumer:
Lucius Beebe, The Stork Club Bar Book, 1946
Parkeroo:
2 oz. dry sherry
1 oz. tequila
twist of lemon peel.
Pour this concoction over shaved ice, allow to chill and then pour into pre-chilled champagne coup glass.
"While painting a picket fence around my house," deposes Mr. Parker, "I discovered that after two Parkeroos I could remain stationary and let the fence revolve around the brush. This will give you an idea!"
Nutrition:
One serving of Parkeroo contains 133 calories
Alcohol content:
- 1.3 standard drinks
- 19.14% alc./vol. (19.14° proof)
- 17.7 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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