Garnish:
Pink grapefruit zest twist (discarded) & 3 spots of Peychaud’s bitters drawn through foamy head
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1⁄2 fl oz | Ketel One Vodka |
| 1⁄2 fl oz | Suze gentian liqueur |
| 1⁄2 fl oz | Martini Bianco vermouth |
| 1⁄3 fl oz | Giffard Sugar Cane Syrup |
| 1⁄4 fl oz | Freshly squeezed pink grapefruit juice |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1⁄4 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Bittersweet gentian is the prevalent flavour (hence the 'Suzie' name), toned down by bianco vermouth and freshened with pink grapefruit over a fortifying grainy vodka base. Peychaud’s subtly adds its distinctive flavour.
History:
Created in August 2015 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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