Potted Parrot

Potted Parrot image

Serve in

Sling...
2 fl oz Bacardi Carta Blanca light rum
½ fl oz Triple sec liqueur
2 fl oz Freshly squeezed orange juice
1 fl oz Freshly squeezed lemon juice
¼ fl oz Giffard Sugar Cane Syrup
¼ fl oz Giffard Orgeat Syrup
  • Display recipe in:

How to make:

SHAKE all ingredients with ice and strain into a glass filled with crushed ice.

Garnish:

Parrot on stick & mint sprig

Comment:

Tangy orange, not too sweet.

Origin:

Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron. Popular in Trader Vic's restaurants.

Nutrition:

218 Calories

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Sugar syrup (2:1)

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