Pterodactyl Cocktail
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Pterodactyl Cocktail
Serve in a Coupe glass
| 1 1⁄3 oz | Hayman's London Dry Gin |
| 5⁄6 oz | Strucchi Rosso Vermouth |
| 1⁄2 oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 0.08 oz | La Fée Parisienne absinthe |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- THROW all ingredients with ice.
- STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Adapted from a drink created in 2017 by Martyn Lourencoat at Kol Restaurant, Reykjavik, Iceland, who says, "Since cocktail culture is still pretty new in Iceland and people aren't used to gentiane and absinthe in their drinks, I chose the name Pterodactyl because I didn't want guests to connect the name to anything they've had before! The fact that it is difficult to pronounce is an advantage as it is a good talking point for us. Pterodactyl is the name of a species of Pterosaur and so is very hard to come up with expectations on taste from the name!
History:
A dry and aromatic aperitif cocktail with a long bittersweet herbal finish. (We prefer with half the amount of absinthe).
Nutrition:
One serving of Pterodactyl Cocktail contains 162 calories
Alcohol content:
- 1.6 standard drinks
- 26.54% alc./vol. (26.54° 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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