#DOTW: Charlie Parker

Every Saturday like clockwork I present to you a new cocktail recipe to keep your weekends fun, your parties different, and your sanity intact. I make sure I go across the spectrum of liquors to satisfy everyone’s tastebuds and preferences. Maybe it’s time to show you what I indulge in when I’m out and about? Yes, maybe. Just recently I had lunch in one of my favorite restaurants in New York, The Red Rooster on 125th Street and Lenox Avenue. One of the cocktails I had that afternoon was the Charlie Parker (yes, there were more than one). It was tart and delicious, and you should know that Chef Marcus Samuelsson and his team grow their own garnishes in a little aquarium looking contraption, so ultimate freshness is always the case. This drink was originated by Miss Charlete Sales of the Red Rooster, and if you can’t make it yourself, do stop by and order one at the bar!

You will need:

  • 1 1/2 oz Gin (or Silver Tequila)
  • 1/2 oz Chartreuse
  • 1/2 oz pineapple juice
  • 1/2 oz lime juice
  • 1/4 oz simple syrup
  • 1/4 oz Creme de Cassis

Combine all ingredients, expect the Creme de Cassis, in a cocktail shaker. Add ice and shake well. Strain into an ice filled cocktail glasss. Drizzle Creme de Cassis on top. Garnish with Thai Basil.


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