Pterodactyl Cocktail

Difford's Guide

Ingredients

Barware

Coupe glass
Measuring jigger
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

159 calories

Bartender

Pterodactyl Cocktail image

Serve in

Coupe glass

Garnish:

Orange zest twist

How to make:

THROW all ingredients with ice and strain into chilled glass.

1 13 fl oz Rutte Dry Gin
56 fl oz Vermouth di Torino
12 fl oz Suze gentian liqueur
112 fl oz La Fee Parisienne absinthe
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Comment:

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!

About:

A dry and aromatic aperitif cocktail with a long bittersweet herbal finish. (We prefer with half the amount of absinthe).

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