Yellow Parrot

William Elliott, Maison Premiere | Brooklyn, NY

Featuring the odd trio of absinthe, yellow Chartreuse and apricot liqueur, the Yellow Parrot is not your average equal-parts cocktail. While the ingredients read incongruously on paper, they unify in the mixing glass to create something unexpected in both taste and texture. The key to achieving the best results with this recipe, which first appeared in London bartender Robert Vermeire’s Cocktails: How to Mix Them (1922), is an extended stirring time of at least 1 minute. Dilution encourages latent flavors in the absinthe and Chartreuse to emerge, and causes an emulsifying louche effect that imbues the drink with a silky, almost velvety mouthfeel.


Serving: 1

  • 1 ounce absinthe, preferably Vieux Pontalier
  • 1 ounce yellow Chartreuse
  • 1 ounce apricot liqueur, preferably Giffard Abricot du Roussillon

Garnish: lemon twist

  1. Combine all ingredients in a mixing glass. Add whole and cracked ice cubes, and stir for 1 minute.
  2. Double-strain into a chilled Sazerac glass or five-sided Libbey rocks glass filled with 4 to 5 Kold-Draft (or similar) ice cubes.
  3. Garnish with a lemon twist.