The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


10 Issues of
Print Edition
- and -
FREE Digital Edition
for $24.99 a year!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Yellow Bird



1¼ ounces white rum

¾ ounce triple sec

¾ ounce banana liqueur

2 ounces pineapple juice

2 ounces sour mix

½ ounce Galliano

Orange slice and cherry for garnish


  1. Pour white rum, triple sec, and banana liqueur into shaker. Add pineapple juice and sour mix. Fill shaker with ice and shake well.
  2. Pour into tiki mug or tall glass and float Galliano on top of drink. Garnish with  orange slice and cherry speared on cocktail sword or parasol pick.