Potted Parrot
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Sling glass
- Ice: Crushed ice
- Garnish: Parrot on stick & mint sprig
- ABV: 13%
Ingredients
- Bacardi Carta Blanca light rum — 2 oz (60 ml)
- De Kuyper Triple Sec (40%) — ½ oz (15 ml)
- Orange juice (freshly squeezed) — 2 oz (60 ml)
- Lemon juice (freshly squeezed) — 1 oz (30 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Giffard Orgeat Syrup — ¼ oz (7.5 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain into a glass filled with crushed ice.
A refreshing cocktail with rum and citrus.
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