The Perroquet—which translates to “parrot,” a nod to its bright green hue—belongs to a canon of pastis-plus-syrup combinations that can be found throughout France, including another popular rendition made with grenadine that’s simply called Tomate, or “tomato.” “I like the names that are super simple and super cute and very descriptive,” says Paris bar owner Margot Lecarpentier, whose take on the classic calls for a mint shrub in place of syrup for a more zippy, balanced take.
Perroquet
Margot Lecarpentier | Paris
Ingredients
Serving: 1
- 3/4 ounce pastis or Pernod (or similar anise liqueur)
- 3/4 ounce mint shrub (see Editor’s Note)
- water, to top
Garnish: mint bouquet
Directions
- Combine ingredients in a rocks glass over ice.
- Garnish with a bouquet of mint.
Editor's Note
Mint Shrub
200 milliliters rice vinegar
150 grams sugar
1 1/2 cups mint leaves
2 ice cubes
Combine the ingredients in a blender and blitz until smooth. Filter through a chinois strainer.