Garnish:
Lemon zest twist (can be discard)
How to make:
Rinse glass with absinthe and set to one side. STIR other ingredients with ice and strain into rinsed glass.
| 1⁄6 fl oz | La Fee Parisienne absinthe |
| 1 1⁄2 fl oz | Straight bottled-in-bond rye whiskey |
| 1 fl oz | Suze gentian liqueur |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 3 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A boozy and bittersweet aperitif style cocktail.
History:
Created in 2017 by Kevin Rigault at Le Forvm cocktail bar, Paris, France, who says, “My inspiration for this drink come from the desire to mix old French apéritif Suze, with the New Orleans cocktail culture. For the origin of the name it's just a combination of Suze and Sazerac.”
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