Garnish:
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 (or génépy liqueur) |
| 2/3 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1 fl oz | Chilled water (reduce if wet ice) |
Review:
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.
History:
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 Absinthe.
1/3 Yellow Chartreuse.
1/3 Apricot Brandy.
Shake well and strain into cocktail glass.
Alcohol content:
- 1.6 standard drinks
- 24.73% alc./vol. (49.46° proof)
- 22.3 grams of pure alcohol
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