Skip to content
Sip Curator
Log in Sign up
All cocktails Pterodactyl

Log in to see whether your bar can pour this

Pterodactyl

Pterodactyl Cocktail

3.8 12 ratings

Favorite

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.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

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