Yellow Parrot

Yellow Parrot is one of the classics that had almost disappeared from the bar menus. However, this simple mix of absinthe, yellow Chartreuse, and apricot liqueur has made a comeback and has started to regain its old fame. The cocktail is made with equal amounts of all three ingredients that are added to a mixing glass filled with ice.

The combination is stirred until chilled and is then strained in a coupe or a martini glass. It is usually garnished with a lemon twist. Yellow Parrot allegedly first appeared in Robert Vermeire's book How to Mix Them, which was published in 1922.

It was also featured in the legendary The Savoy Cocktail Book by Harry Craddock. Some versions suggest shaking the mix rather than stirring.