Yellow bird (cocktail)

Yellow bird is a Caribbean cocktail.[1]

Yellow bird
IBA official cocktail
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

History

The origins of the yellow bird name is unclear.[2] Some sources mention that the cocktail was named after the Haitian tune "Yellow Bird",[2][3] that was first rewritten in English in 1957[2] that became a sort of national anthem of the Caribbean due to the popularity of Harry Belafonte's recording.[3] 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.[2]

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[4] or from its color combination of yellow and orange fruits that are accompanied by a golden rum.[5] The IBA does not include this latter ingredient.[6]

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. 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. 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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