Yellow Parrot
Ingredients
- 2⁄3 oz La Fée Parisienne absinthe
- 2⁄3 oz Yellow Chartreuse
- 2⁄3 oz Luxardo Apricot Albicocca Liqueur
- 1 oz Chilled water reduce if wet ice
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Yellow Parrot contains 192 calories
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.
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.
