Pterodactyl Cocktail

Difford's Guide
Discerning Drinkers (5 ratings)

Serve in

Coupe glass

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
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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:

158 calories

Alcohol content:

  • 1.3 standard drinks
  • 22.32% alc./vol. (44.64° proof)
  • 18.4 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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