Garnish:
Cucumber slice
How to make:
MUDDLE cucumber in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.
| 1 slice | Cucumber (fresh) |
| 1 2/3 fl oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 1/6 fl oz | Caisteal Chamuis peated scotch whisky |
| 1/2 fl oz | Tarragon sugar syrup (2:1) |
| 5/6 fl oz | Lime juice (freshly squeezed) |
Read about cocktail measures and measuring.
Review:
Cucumber vegetal freshness, bittersweet gentian liqueur and peated scotch characterise this aperitivo sour.
History:
Created in 2017 by James Cunningham at Hawksmoor (Seven Dials), London, England. James says, "My head bartender told me that, much to her surprise, super pungent ingredients like Suze and peated scotch where actually great bed fellows. And so began the romance of Suze and peat.
When we put the drink up on the black board at Hawksmoor Seven Dials it simply read: “Suze & Peat by Jim Cunningham”, this made it sound like a) I authored a children’s book and b) that it was definitely one with a happy ending. Suze and peat are a baller couple. The resultant drink is an amazing strange mix of bitter and fresh palate cleansing flavours, the cucumber, tarragon and lime really help to accent Suze's green, grassier notes but don't remove anything from that distinctive bitter kick."
Nutrition:
One serving of Suzy & Peat contains 150 calories.
Alcohol content:
- 0.7 standard drinks
- 10.44% alc./vol. (20.88° proof)
- 9.9 grams of pure alcohol
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