Two days ago I posted the Paloma, and yesterday I posted The Jungle Bird. The Yellow Bird is another fantastic bird named rum cocktail that makes use of a not so popular tiki ingredient: Galliano. This Italian herbal liqueur is primarily flavored by anise and vanilla and has a beautiful yellow color. Now, the traditional recipe only calls for white rum, but I wanted to turn this into an equal parts recipe so I used half white and half gold. I also find that this way is the best method to make the yellow way stronger in the finished drink.
It is unclear where the name of this drink came from. Some people claim it was named after the Haitian song, Yellow Bird, later popularized by Harry Belafonte. Others suggest the name is because it is yellow and tropical the name fits. In that regard it is not dissimilar to The Jungle Bird. However I lean more towards Camp #1 and think it was probably named after the song.
How To Make The Yellow Bird Cocktail
15 ml White Rum. I used Angostura Reserva
15 ml Gold Rum. I used Havana Club Anejo Especial
15 ml Triple Sec. I used Cointreau, it’s technically a Triple Sec and way better than the cheap bottles.
15 ml Galliano
15 ml Lime Juice
Add all the ingredients to a shaker with ice. Give a good shake and strain into a cocktail glass. Garnish the yellow bird with two pineapple fronds on the edge of the glass.
- Cocktail Shaker
- 15 ml White Rum I used Angostura Reserva
- 15 ml Gold Rum I used Havana Club Anejo Especial
- 15 ml Triple Sec I used Cointreau
- 15 ml Galliano
- 15 ml Lime Juice
- Add all ingredients to a cocktail shaker with ice and give a good shake. Strain into a cocktail glass and garnish with two pineapple fronds on the edge. Enjoy!