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Parkeroo

Aperitivo/aperitif · Savoury (e.g. Bloody Mary)

4.4 11 ratings

Favorite

Ingredients

1 oz Blanco tequila
1 oz Fino sherry
1 oz Oloroso sherry
1/12 oz Agave syrup
2 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

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Flavour profile

19.1% alc./vol. · 1.3 standard drinks · 133 calories

History

Splitting between two sherry styles builds complexity in this tequila-laced aperitivo. A touch of agave syrup balances and amplifies, but it remains dry.

Named for Willard Parker, the American actor who starred in film and television from 1912 to 1966, the Parkeroo makes its debut as the sole tequila cocktail in Lucius Beebe's 1946 publication, The Stork Club Bar Book. Described as a peculiar variation on the Martini, intended for the "restorative category," the drink was devised by Willard Parker with an unconventional ingredient list, meant to affect the drinker as well. Parkeroo: 2 oz. dry sherry 1 oz. tequila twist of lemon peel. Pour this concoction over shaved ice, allow to chill and then pour into pre-chilled champagne coup glass. According to Mr. Parker, "While painting a picket fence around my house, I discovered that after two Parkeroos I could remain stationary and let the fence revolve around the brush. This will give you an idea!"