Polar Bear

Difford's Guide
User Rating (2 ratings)

Serve in a

Coupe glass

Garnish:

Float mint leaf or stick to the inside glass rim with a spot of honey

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/2 fl oz Del Maguey VIDA mezcal
3/4 fl oz Martini Bianco vermouth
1/2 fl oz Giffard Menthe Pastille white crème de menthe
4 drop Celery bitters
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Review:

Mint notes are subtle in this tequila martini-style spirituous aperitivo.

History:

Adapted from a recipe created in 2013 for the opening menu of Trick Dog bar in San Francisco, USA where this was originally made with Dolin Blanc vermouth, Tempus Fugit white crème de menthe and a house-made angelica tincture in place of celery bitters. The angelica tincture is made by infusing dried angelica root in high-strength neutral grain alcohol for 48 hours then strained through a coffee filter.

Nutrition:

One serving of Polar Bear contains 166 calories.

Alcohol content:

  • 1.6 standard drinks
  • 26.57% alc./vol. (53.14° proof)
  • 21.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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