Potted Parrot
0
A citrusy rum sour from Vic Bergeron, shaken with orange and lemon juice and softened by orgeat and cane syrup. Puerto Rican rum and a little triple sec sit behind the fruit, and it is served in a coupe.
Similar names: Dead Parrot Colada, Yellow Parrot
The Potted Parrot comes from a recipe in Victor Bergeron's Trader Vic's Bartender's Guide, in the edition covering 1947 to 1972.
Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
8 ml
Small Hands
8 ml
Giffard
60 ml
60 ml
30 ml
15 ml
🌱 Vegan🌾 Gluten-free
Upgrade your home bar
AdInstructions
- Place crushed ice in a sling glass.
- Mix the ingredients together with ice, then shake.
- Strain this mixture into the prepared glass.
- Decorate by adding a parrot on a stick along with a mint sprig.