Roughly Yellow Parrot With Pernod
I love trying new cocktails, and nothing annoys me more than having almost all the ingredients needed to make one. Unfortunately, that was exactly the situation I found myself in this week when my friend Dan sent me a recipe for The Yellow Parrot , an extremely heavy drink (and not very cost effective) three-way drink.
I had a fairly full bar cart but didn’t have any of the bottles I needed to make this drink. However, I had a booze that was similar, if not quite the same, as required. Instead of absinthe, I had Pernod jaws ; instead of a yellow chartreuse, I had a green one; instead of apricot liqueur, I had a peach.
Contrary to its quirky ingredients, Yellow Parrot is a pretty straightforward cocktail: you just stir equal parts of everything over the cracked ice for a full minute, then strain it again on ice and garnish with lemon zest (which I certainly didn’t stick with either). ). My path was clear: to make an almost yellow parrot from not quite the right ingredients that were in front of me. I decided to name it “Purr Parrot” because the Pernod grows cloudy when diluted.
After a full minute of mixing the pasta with green chartreuse and peach liqueur, I was rewarded with an aromatic, strong drink with a taste reminiscent of European candy – sweet, herbal and licorice. I kept thinking, “This is too sweet,” but I also could not stop drinking it, which means that now I am a little tipsy, and it is not even noon. To make your very own muddy parrot, you will need:
- Pastis 30 g
- 1 ounce green chartreuse
- 30 grams of peach liqueur
Pour everything into a mixing glass filled with cracked ice and stir for one minute. Strain into ice-filled lowball and pour the butter from a strip of orange or lemon zest over the top of the drink, before rubbing it around the rim of the glass. (Don’t skip the side dish here; this citrus oil hunk is needed to counteract the more candy-like properties of the drink.)