Anecdote Cocktail with Julien Escot: #5 The Parrot Colada
We continue with our new Cocktail Anecdote section, with Julien Escot (Aperture Montpellier). This edition we discover the Parrot Colada cocktail.
The Parrot Colada Cocktail, an anecdote by Julien Escot
“A Piña Colada to pluck her feathers out! The idea was to create a concept cocktail, which would have its own logo and be served in a plastic timpani. The parrot depicted here evokes an engraving we had on the wall of the bar. A gourmet and fruity recipe that could even be for take away. ”
Parrot Colada Cocktail Recipe
50 ml traditional white rum
30 ml coconut cream
15 ml white chocolate liqueur
1/2 slice of pineapple cut into quarters
20 ml passion fruit puree
70 ml fresh pineapple juice
Trim
Pineapple leaves, dehydrated pineapple slice
Sprig of mint
Preparation
Crush the pineapple wedges with the pestle in the base of the shaker. Fill the shaker with ice cubes and pour in the rest of the ingredients. Shake vigorously and then filter through the two sieves above the glass. Garnish and enjoy.
Recipes from Cocktail Now
by Julien Escot
Don’t drink and drive. Enjoy responsibly.
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