Pterodactyl Cocktail
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: build
- Glass: Coupe glass
- Ice: Ice
- Garnish: Orange zest twist
- ABV: 21%
Ingredients
- Rutte Dry Gin — 1⅓ oz (40 ml)
- Vermouth di Torino — ¾ oz (25 ml)
- Suze gentian liqueur — ½ oz (15 ml)
- La Fée Parisienne absinthe — 0 oz (2.5 ml)
How to make it
- THROW all ingredients with ice.
- Strain into chilled glass.
A cocktail with a vibrant fruity flavor.
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