Potted Parrot
- Course: Beverage
- Features: Gluten-Free
Summary:
This drink is named for the garnish that Trader Vic's used to use: a ceramic parrot on a stick.
As part of his tiki menu at Agraria, Jon Arroyo makes this drink the same way Trader Vic did back in the tiki heyday. The only substantive difference is a substitution of Cointreau for orange curacao.
1 serving
Ingredients:
- Ice
- 2 ounces white rum
- 1/2 ounce Cointreau
- 2 ounces freshly squeezed orange juice
- 1 ounce freshly squeezed lemon juice
- 1/4 ounce homemade or store-bought orgeat syrup (see related recipes)
- 1/4 ounce simple syrup (see NOTE)
- Orange wheel, for garnish
- Maraschino cherry, for garnish
Directions:
Fill a cocktail shaker halfway with ice. Add the rum, Cointreau, orange and lemon juices, orgeat syrup and simple syrup. Shake well.
Fill a Collins glass with crushed ice. Strain the drink into the glass, then garnish with the orange wheel and cherry.
NOTE: To make simple syrup, combine 1 cup sugar and 1 cup water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature. Cover tightly and refrigerate until chilled through; store indefinitely.
Recipe Source:
From Jon Arroyo, executive bar chef at Agraria restaurant.
E-mail the Food Section with recipe questions.
(Mark Finkenstaedt for The Washington Post)
