Garnish:
Orange zest twist
How to make:
THROW all ingredients with ice and strain into chilled glass.
| 1 1/3 fl oz | Hayman's London Dry Gin |
| 5/6 fl oz | Vermouth di Torino |
| 1/2 fl oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 1/12 fl oz | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
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 158 calories.
Alcohol content:
- 1.3 standard drinks
- 22.32% alc./vol. (44.64° proof)
- 18.4 grams of pure alcohol
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