Name: Petrichor
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 15 ml Old Tom gin; 7.5 ml Maraschino liqueur; 7.5 ml Génépi liqueur; 7.5 ml Amaro (e.g. Braulio)

Ingredients

1 fl oz

Hayman's London Dry Gin

1/2 fl oz

Hayman's Old Tom Gin

1/4 fl oz

Luxardo Maraschino liqueur

1/4 fl oz

Génépi liqueur

1/4 fl oz

Amaro (e.g. Braulio)

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of rosemary sprig and and absinthe (to be sprayed from an atomiser).

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

Garnish with rosemary sprig.

MIST with absinthe sprayed from an atomiser.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Petrichor contains 148 calories

Alcohol content:

1.4 standard drinks
29.8% alc./vol. (59.6° proof)
20.2 grams of pure alcohol

Gallery

Comments & Discussion

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Matt Premium Member 1w

A great cocktail - and winner of the Best Name of 2026 (so far)! The herbal notes of the Genepy and Braulio work wonderfully with the botanicals of the gin. This is the rare cocktail where the Maraschino notes are far in the background (you could possibly make this without Maraschino at all) (I did mix the ingredients and let them rest in my refrigerator for ~30 min before pouring over ice - maybe the Maraschino notes are more volatile?)

Frederic D. Premium Member 2w

This is very tasty. I used Plymouth, Haymans, Dolin Genepy, and Braulio. Obviously very herbal, I would recommend letting the drink sit for a bit, as the immediate approach was a tad too Maraschino forward for me. Increased dilution and time in the glass helped the flavors meld and harmonize better.

Andrew Wenz 2w

Went for close enough on the ingredients- Hendricks as only gin, green chartreuse for the genepi and Amaro Averna. Still delicious!

Mike Hillis 3w

Enjoyed this cocktail. Well balanced and much lighter than I expected. I did have to use a different amaro (Nonino) since I didn’t have Braulio. That might have contributed to its lighter profile. I wonder what a more bitter amaro would do…. Might have to try that next.