Potted Parrot
Ingredients
- 2 oz Bacardi Carta Blanca Superior White Rum
- 1⁄2 oz Cointreau triple sec liqueur
- 2 oz Orange juice
- 1 oz Lemon juice
- 1⁄4 oz Sugar syrup 'rich'
- 1⁄4 oz Monin Almond (Orgeat) Syrup
Method
Glassware:
Serve in a Sling glass
Method:
- Select and pre-chill a SLING GLASS.
- Prepare garnish of parrot on stick & mint sprig.
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
Nutrition:
One serving of Potted Parrot contains 240 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe in Victor Bergeron's 1947-72 Trader Vic's Bartender's Guide, this cocktail remains popular in Trader Vic's restaurants.
Review:
Tangy orange, not too sweet.
