Yellow bird (cocktail)

In today's world, Yellow bird (cocktail) has become a topic of great importance and interest to a wide spectrum of people. From amateurs to experts, Yellow bird (cocktail) has captured attention and generated debate in multiple areas of society. Its impact has transcended geographical and cultural barriers, being the object of study and analysis in different disciplines. In this article, we will explore various aspects related to Yellow bird (cocktail), from its origin and evolution to its implications and possible future developments. Whether it is a historical phenomenon, a relevant figure or a current topic, Yellow bird (cocktail) represents a meeting point for the exchange of ideas and knowledge, and it is necessary to understand it in its entirety to contextualize its relevance in our society.

Yellow bird
IBA official cocktail
Yellow bird
TypeCocktail
Base spirit
ServedStraight up: chilled, without ice
Standard drinkware
Cocktail glass
IBA specified
ingredients†
PreparationPour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass
Commonly servedAll day
† Yellow bird recipe at International Bartenders Association

Yellow bird is a Caribbean cocktail.

History

The origins of the yellow bird name is unclear. Some sources mention that the cocktail was named after the Haitian tune "Yellow Bird", that was first rewritten in English in 1957 that became a sort of national anthem of the Caribbean due to the popularity of Harry Belafonte's recording. Hawaiian singer Arthur Lyman, one of the influencers of the tiki culture's exotica music, released a version of the song which rose to number four in July 1961 on the Billboard charts and was played weekly at Shell Bar in The Hawaii Village, a possible birthplace of the cocktail.

Others argue that it was not named after the song and obtains the name from its sunny color resulting from Galliano, a golden, sweet vanilla-anise Italian liqueur or from its color combination of yellow and orange fruits that are accompanied by a golden rum. The IBA does not include this latter ingredient.

References

  1. ^ Regan, Mardee Haidin (2003). The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks. HarperCollins. p. 332. ISBN 0471227218. Retrieved 17 June 2015.
  2. ^ a b c d Charming, Cheryl (2009). Knack Bartending Basics: More than 400 Classic and Contemporary Cocktails for Any Occasion. Rowman & Littlefield. p. 101. ISBN 9781599217727. Retrieved 29 January 2017.
  3. ^ a b Harris, Jessica B. (2009). Rum Drinks: 50 Caribbean Cocktails, From Cuba Libre to Rum Daisy. Chronicle Books. p. 110. ISBN 9780811866996. Retrieved 17 June 2015.
  4. ^ Creen, Linette (1991). A Taste of Cuba: Recipes from the Cuban-American Community. Dutton. p. 292. ISBN 9780525249702. Retrieved 29 January 2017.
  5. ^ Dedeaux, Devra (1989). Sugar Reef Caribbean Cooking. McGraw-Hill. p. 203. ISBN 9780070624573. Retrieved 29 January 2017.
  6. ^ International Bar Association (IBA)


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