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Yellow Parrot

Classic/vintage · Spirit-forward

3.8 20 ratings

Ingredients

2/3 oz Absinthe
2/3 oz Chartreuse Yellow
2/3 oz Apricot liqueur
1 oz Chilled water

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour profile

23.0% alc./vol. · 1.6 standard drinks · 192 calories

History

The aniseed from the absinthe combines well with the other ingredients, but dilution is key. A sweet cocktail that is quite strong.

While some attribute its creation to Albert Coleman at The Stork Club in New York City in 1935, this cocktail's first known appearance was in Robert Vermeire's 1922 book Cocktails: How to Mix Them. It was also featured in Harry Craddock's 1930 The Savoy Cocktail Book. From the latter, a recipe for the YELLOW PARROT COCKTAIL: 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. A variation also appears as: YELLOW PARROT COCKTAIL. 1/3 Absinthe. 1/3 Yellow Chartreuse. 1/3 Apricot Brandy. Shake well and strain into cocktail glass.

Created by Harry Craddock