Potted Parrot 1.000

Mark Finkenstaedt for The Washington Post

Jun 10, 2009

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.

Servings: 1
  • 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

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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.

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Recipe Source

From Jon Arroyo, executive bar chef at Agraria restaurant.

Tested by Jason Wilson.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.