Highballs and long drinks · Other
Cloudy, pale green and ice-cold, with cool mint laid over the familiar anise of pastis. The syrup softens the spirit's dry edge and turns a classic bistro aperitif into something playful and very refreshing.
1 oz
pastis e.g. Ricarde.g. Ricard · Pernod · Pastis 51 · Henri Bardouin
½ oz
mint syrup green
5 oz
water
Garnish: None · Ice: Ice cubes
Perroquet
Cool and sweet with fresh mint and aniseed, light and thirst-quenching once diluted. Low to moderate in strength.
The Perroquet, French for parrot, is one of the classic ways of serving pastis in France, named for the bright green color that mint syrup gives the drink. It belongs to a small family of pastis mixtures that are ordered by name in French cafés and bars: the Tomate with grenadine, the Mauresque with orgeat almond syrup, and the Perroquet with mint.
These drinks have no known inventor; they grew out of everyday café culture in the south of France, where pastis became the dominant aperitif after it was launched commercially in the 1930s. The principle is the same as for plain pastis: spirit first, syrup, then plenty of cold water, which clouds the drink as the anise oils form an emulsion.
Perroquet is French for parrot, a reference to the drink's green color.
About five parts water to one part pastis, adjusted to taste.
It is possible, but absinthe is stronger and more bitter; use less and add more water.
The perfect sound
A lazy afternoon of pétanque in Provence.
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