Garnish:
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.
Hazardous ingredients
Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.
Review:
Dry and lightly bitter with a faint mezcal smokiness and delicate rich pear fruit.
History:
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."
Nutrition:
One serving of Suzette au Bal (Suzette at the Ball) contains 152 calories.
Alcohol content:
- 0.8 standard drinks
- 11.13% alc./vol. (22.26° proof)
- 11.1 grams of pure alcohol
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