Name: Suzerac
Total time: 4 min
Cuisine: Cocktail
Ingredients: 5 ml Absinthe; 45 ml Rye whiskey 50% abv; 30 ml Gentian liqueur; 7.5 ml Sugar syrup (2:1); 3 dash Creole bitters

Suzerac
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Serve in a Nick & Nora glass

Ingredients:
¹⁄₆ oz	La Fée Parisienne absinthe
1 ¹⁄₂ oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 oz	Gentian liqueur (e.g. Suze, Salers etc)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
3 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

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.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A boozy and bittersweet aperitif-style cocktail.

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History:

Created in 2017 by Kevin Rigault at Le Forvm cocktail bar in Paris, France, who says, "My inspiration for this drink comes 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."

Nutrition:

One serving of Suzerac contains 198 calories

Alcohol content:

1.8 standard drinks
28.73% alc./vol. (28.73° proof)
25.4 grams of pure alcohol

More Aperitivo/aperitif cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt

12th October 2024 at 02:48

Lighter in flavor and body than the Sazerac, but still silky smooth and delicious, especially if you enjoy the earthy, vegetal and bitter notes of Suze (I do). I prefer the balance of this cocktail to the somewhat sweeter and heavier Sazerac (although that is excellent as well). I also like that it is a simpler recipe.

Louise Allen

11th October 2024 at 22:27

Delicious! So as not to waste the absinthe I popped the rinse discard into a shot glass and dropped the expressed lemon round into it, served on the side. The drink itself is superb. Well balanced and bittersweet. Putting the absinthe on the side with the lemon makes me yearn for a Prague revisit...