Serve in anOld-fashioned glass
Dehydrated pear slice
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into ice-filled glass.
|1 fl oz||Gentian liqueur (e.g. Suze, Salers etc)|
|1/2 fl oz||Pear liqueur (Poire William)|
|1/3 fl oz||Del Maguey Vida Clásico mezcal|
|2/3 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|1/2 fl oz||Pasteurised egg white (or aquafaba)|
Read about cocktail measures and measuring.
Difford’s Guide to Cocktails Book 17th Edition
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The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique designBuy it here
Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.
Dry and lightly bitter with a faint mezcal smokiness and delicate rich pear fruit.
Created in 2017 by Alexandre Girard at La Queue du Coq, Annecy, France, who told us, "Suzette is the name of French song. It's the story of a guy who falls in love with Suzette; a smart, smooth, incredible young woman. The scene takes place in a local dance in the middle of summer."
One serving of Suzette au Bal (Suzette at the Ball) contains 152 calories.