Restaurants›Sardine›Sardine Cola Recipe

Sardine Cola Recipe

Inspired by Sardine
Time8m
Serves1

Kronan Swedish Punsch, Angostura Amaro, Pernod Absinthe, Punch Jannamico Amaro, bitters, soda

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare glass

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice and water to chill while you assemble the cocktail.

2

Build base

Discard chilling water if you used it and add 3 large ice cubes to the chilled rocks glass. Pour in 1.5 oz Kronan Swedish Punsch, 0.5 oz Angostura Amaro, and 0.5 oz Punch Jannamico Amaro directly over the ice.

3

Float absinthe

Gently pour 0.25 oz Pernod Absinthe over the back of a bar spoon onto the drink so it forms a light top float. This concentrates the anise/absinthe aroma without overpowering the base.

4

Add bitters and soda

Add 2 dashes of Angostura bitters. Top with 3 oz cold club soda — pour slowly to preserve carbonation and maintain the float.

5

Garnish and finish

Express a lemon twist over the glass by pinching the peel to release oils, run it around the rim, and drop it in as garnish. Serve with a short stir option (1 gentle stir) if the guest prefers a more integrated drink; otherwise leave the float intact for aroma.