Dead Parrot Colada No. 2

Hayman’s Old Tom Gin, Etter Kirsch Eau-de-Vie and John D. Taylor’s Velvet Falernum form the base of Dead Parrot Colada No. 2. The ingredients are blended and served in a collins glass over crushed ice.

Dead Parrot Colada No. 2 in a Collins glass, with a uniform blended slush, garnished with cocktail cherry and lemon wheel, against a black background.

Active preparation: 6 minutes

Ingredients

  • 45 ml Hayman’s Old Tom Gin
  • 15 ml Etter Kirsch Eau-de-Vie
  • 15 ml John D. Taylor’s Velvet Falernum
  • 15 ml Aquavit
  • 15 ml Blue curaçao
  • 15 ml Lemon juice
  • 15 ml Simple syrup (1:1 sugar to water by weight)
  • 45 ml Coconut water
  • 1 piece Cocktail cherry
  • 1 piece Lemon wheel

Prepare ahead

Each component makes the stated batch. Measure the finished component into each drink.

Simple syrup (1:1 sugar to water by weight)

Active preparation: 5 minutes; total time: 25 minutes. Batch shown; final yield is not specified; measure 15 ml for one drink.

  • 100 g White sugar
  • 100 g Water
  1. Combine the weighed sugar and water in a clean saucepan. Warm gently and stir until the sugar dissolves; do not boil down.
  2. Cool fully, transfer to a clean covered container and refrigerate. Prepare a small fresh batch; discard if spoiled and follow ingredient storage guidance.

Ratio basis is by weight, an editorial specification where the source gives no basis. Recipe assembly time assumes this common syrup is ready.

Instructions

  1. Add the measured formula ingredients to a blender with 120 g crushed ice.
  2. Blend in short bursts until evenly slushy, then pour into a tall Collins glass.
  3. Finish with cocktail cherry and lemon wheel.