Yellow Parrot

3⁄4 oz Absinthe
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 sli Orange
Instructions

Stir absinthe, yellow chartreuse, and apricot brandy. Strain into chilled cocktail glass and garnish with orange slice.

Cocktail summary
Created by
Adapted by Jason Wilson (Washington Post) from Patrick Gavin Duffy's "Official Mixer's Manuarl" (Alta, 1934)
Year
1934
Is an
authentic recipe
Reference

Washington Post. http://projects.washingtonpost.com/recipes/2007/09/05/yellow-parrot/

Curator
Not yet rated
Average
3.5 stars
(6 ratings)
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From other users
  • Powerful but good. Credited to Robert Vermeire (1922) in https://punchdrink.com/recipes/yellow-parrot/ - with lemon zest rather than orange. The recipe recommends a 60-second stir for high dilution and good mouth feel.
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Comments

I used Obsello Absinthe Verte. All I taste in this cocktail is anise, and I am not sure if this is due to the brand I have (I haven't tried others to compare) or if I just prefer smaller quantities of this ingredient (I use it in corpse reviver #2 and love it there).

I just mixed a version with Mata Hari absinthe, which has a mild presence of anise and is therefore a good mixer in cocktails, IMHO. I thought the herbal balance between the absinthe and Chartreuse was nice, but the intense syrupy sweetness was a little much. 4/5 stars.

A lot of things from this period of time are unbalanced to today's palate. I tread very carefully if I see a cocktail coming from Duffy or the 1937 UK Bartender's Guild book.

Thanks,

Zachary

yarm commented on 12/13/2022:

Goes back further than Duffy 1934. I was able to trace it to Robert Vermeire's 1922 Cocktails: How to Mix Them. Probably pre-dated that considering absinthe was banned by then.