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Pterodactyl

Pterodactyl Cocktail

3.8 12 ratings

Ingredients

1 1/3 oz Gin
5/6 oz Rosso/sweet vermouth
1/2 oz Gentian liqueur
1/12 oz Absinthe

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 THROW all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour profile

26.5% alc./vol. · 1.4 standard drinks · 162 calories

History

Martyn Lourencoat created this drink in 2017 at Kol Restaurant in Reykjavik, Iceland. He notes, "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!"

A dry, aromatic aperitif, this cocktail leaves a long, bittersweet herbal finish. (The writer prefers half the usual amount of absinthe.)

Created by Martyn Lourencoat