Mamadeta
-
Mamadeta
Photographed in an Urban Bar Fluet Old Fashioned 34cl
| 1 1⁄3 oz | Yellow Chartreuse (or génépy liqueur) |
| 2⁄3 oz | Green Chartreuse (or alternative herbal liqueur) |
| 1 1⁄3 oz | Lemon juice (freshly squeezed) |
| 2⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2⁄3 oz | Chilled water |
| 1⁄4 barspoon | Xanthan gum (E415) |
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of mint sprigs bouquet..
- BLEND all ingredients with 7oz scoop of crushed ice.
- POUR into chilled glass.
- Garnish with mint sprigs bouquet.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Sweet 'n' sour with complex herbal notes and lime freshness.
History:
Mamadeta is popularly enjoyed during the Santa Tecla Festival held every September in Tarragona, Spain. The link between Chartreuse and Tarragona stems from the liqueur being made at the Carthusian monastery in the city until 1989 when production moved back to their Monastery in Voiron France.
Legend has it that this cocktail, or at least its name, originated at an ice cream parlour on Plaça del Re in Tarragona. During festivals, Mamadetas are served in plastic cocktail shaker-shaped flasks, known as "barrels", which revellers hang around their necks. These were introduced in 1998, and the designs printed on them change each year.
- More After dinner/digestif cocktails
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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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