Garnish:
None
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/4 fl oz | BarSol Mosto Verde Italia Pisco |
| 3/4 fl oz | Suze gentian liqueur |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
| 3 dash | Orange Bitters by Angostura |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Zesty lemon and bittersweet gentian laced with pisco.
History:
Adapted from a drink (originally with very much less sugar syrup) created in 2017 by Cooper Tardivel at Bar Kismet, Halifax, Canada, who says, “I have been in love with Suze since the first sip I had in 2010. So in love that I sought out a vintage bottle from my birth year ('77) which now sits proudly as the jewel of my spirits collection. I always enjoyed it over ice - sometimes with tonic - yet always searching the far corners of my creativity to develop an appropriate cocktail to represent the magic of Suze respectfully. Then, in 2015, while directing the Bar Program at Hawksworth in Vancouver, British Columbia, Canada it hit me! The HUMDINGER! It was summertime and I was drinking a lot of pisco (as one does...) and something about the delightful balance of pisco through all the herbaceousness brought my mind to Suze; and within minutes the Suze cocktail I had been searching for was finished."
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