La Petite Bouche

Difford's Guide
User Rating

Ingredients

Barware

Highball (max 10oz/300ml)
Measuring jigger
Mixing glass
Bar spoon

Flavour Profile

Gentle
Boozy
Sweet
Sour

Times, Seasons & Occasions

Bartender

La Petite Bouche image

Garnish:

White grapefruit wedge squeezed and dropped in drink as garnish

How to make:

POUR all ingredients into ice-filled glass and briefly stir.

1 1/3 fl oz Suze gentian liqueur
2/3 fl oz Bacardi Carta Blanca light rum
3 dash Orange bitters
3 fl oz Mediterranean tonic water
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Our comment:

Dry and refreshing with gentian bitterness and complexity forming the backbone of this aperitif.

History:

Adapted from a recipe created by Danny Wilson at Tabouche, Cambridge, England. Danny told us, "Due to me working at Tabouche I tend to like to name drinks around my venue and since this drink is very simplistic, I decided to call it the little mouth in French."

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