Yellow Parrot

Difford's Guide

Ingredients

Barware

Martini glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

201 calories

Styles & Flavours

Bartender

Yellow Parrot image

Serve in

Martini glass

Garnish:

Orange zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

14 fl oz La Fee Parisienne absinthe
1 fl oz Chartreuse Jaune (Yellow Chartreuse) Liqueur
1 fl oz Giffard Abricot du Roussillon
1 fl oz Chilled water (reduce if wet ice)
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Comment:

The aniseed of the absinthe combines well with the other ingredients. A bit of a sweety but a strong old bird.

About:

Some say this was created in 1935 by Albert Coleman at The Stork Club, New York City, but the drink featured in Harry Craddock's The Savoy Cocktail Book five years before that.

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