Florida Avenue - Dead Parrot Recipe
Make Florida Avenue - Dead Parrot Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Optional — ice and glassware
Method
Preparation
- 1
Chill glass
If desired, place the coupe or old-fashioned glass in the freezer for a few minutes or fill with ice water while you mix the cocktail to ensure a cold serving glass.
- 2
Measure ingredients
Measure 1.5 oz blended Scotch, 0.5 oz dry vermouth, 0.25 oz Green Chartreuse, 0.5 oz fresh lime juice, and 0.25 oz simple syrup. Have two dashes of Angostura bitters ready.
Mixing
- 3
Add the blended Scotch, dry vermouth, Green Chartreuse, fresh lime juice, simple syrup, and Angostura bitters to a mixing glass or shaker filled about two-thirds with large ice cubes.
- 4
Stir (for a slightly spirit-forward, velvety texture) for 20–30 seconds until well chilled and slightly diluted. If you prefer a brighter, more aerated texture, you may shake vigorously for 8–10 seconds, then pour through a fine strainer.
Strain & Serve
- 5
Discard ice or water from the chilled serving glass. Double-strain the cocktail into the chilled coupe or over a single large clear ice cube in an old-fashioned glass, depending on your chosen vessel.
- 6
Express the oil from the orange peel over the surface of the drink by holding the peel skin-side down over the glass and giving it a firm twist, then run the peel around the rim and drop it in as garnish.
- 7
Serve immediately.