Name: Day La Vie
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Amaro (e.g. Montenegro); 20 ml Rye whiskey 50% abv; 20 ml Gentian liqueur; 10 ml Bourbon whiskey; 20 ml Lemon juice

Ingredients

1 fl oz

Amaro Montenegro

2/3 fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

2/3 fl oz

Gentian liqueur Gentian liqueur (e.g. Suze, Avèze, Salers)

1/3 fl oz

Bourbon whiskey

2/3 fl oz

Lemon juice (freshly squeezed)

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Day La Vie contains 183 calories

Alcohol content:

1.4 standard drinks
18.68% alc./vol. (37.35° proof)
20 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Amaro (e.g. Montenegro) — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created in 2017 by Juan Meyer, Norwalk, United States. He told us, "I love Paper Planes, it's my go-to cocktail at any restaurant at any time of day. I also love Suze with its earthy undertones that complement the gentian liqueur, so this is my combination of both."

Comments & Discussion

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Kevin Haynes Premium Member 27w

I used Simon's ratios and found it to be a very nice drink! I felt that even with the Suze being the forward flavor that it did not dominate and the whiskies, Montenegro and lemon juice all came through.

One thing I might change is just doing one type of whisky. I do have the Abasolo corn whisky and that might sit just right in this drink!

Paul Holdsworth Premium Member 37w

Out of rye at the moment, so I just made this with double the bourbon and replaced the rye measure with a half-measure of a smoky single malt. Also halved the Suze (I do love it, but it's rather domineering). The result was reminiscent of a boozy whisky marmalade - very nice, it'll do until I get a restock!

Frederic D. Premium Member 1y

I made it with the original equal parts proportions, using Redwood Empire Lost Monarch as it already blends bourbon and rye. Overall I agree with Caspian Berggren's assessment below. I also added a couple of drops of saline about halfway through, which balanced out the herbal character from the Montenegro with Suze's earthiness.

Caspian Berggren Premium Member 1y

I can certainly see where the cocktail creator got the Paper Plane notes from. This is like a Paper Plane with the earthy notes from Suze and the rye. The Montegro replacing Amaro Nonino works fabulously. Is it better than a PP? No, it isn't. Is it a good replacement when you want something darker and different? Absolutely.

Garth Stanish 1y

As other commentators noted, a really interesting mix of bitter and sour but with some depth from the Montenegro and bourbon…. It’s also a lovely colour; perfect for a NZ autumn

Avery Garnett 3y

I'm always hesitant with recipes with Suze in because on its own -- to me -- it's so bitter that it feels like it'll completely take over everything. Not here - it's definitely a Suze cocktail but it's perfectly balanced.

Rick Stark 3y

Original recipe is quite good, my wife and I are big fans of Tequila and Mezcal. Try Blanco Tequila instead of Rye and Mescal instead of Bourbon. You won't be disappointed.

James Burnett Premium Member 3y

Made as written, loved balance of bitter and sour. Big Suze fan, so it speaks to me

Luca Viviani Premium Member 3y

I tried the original, equal parts version first and found it a bit too sour. Will try again reducing the gentian and the lemon as suggested by Simon

Luca Viviani Premium Member 3y

I definitely liked the "revised" version (3 whiskey, 3 amaro, 2 gentian, 2 lemon) better. An interesting cocktail, where you can play with different amari to find the one that works best for you. I wouldn't do it again for aperitivo though, I will use it as an after-dinner