La Petite Bouche
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La Petite Bouche
Serve in a Highball (max 10oz/300ml)
| 1 1⁄3 oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 2⁄3 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3 dash | Orange Bitters by Angostura |
| 3 oz | Mediterranean tonic water |
How to make:
- Select and pre-chill a Highball (max 10oz/300ml) glass.
- Prepare garnish of white grapefruit wedge.
- POUR all ingredients into ice-filled glass.
- Briefly STIR.
- Garnish with white grapefruit wedge squeezed and dropped into cocktail.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Dry and refreshing with gentian bitterness and complexity forming the backbone of this apéritif.
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."
Nutrition:
One serving of La Petite Bouche contains 135 calories
Alcohol content:
- 0.9 standard drinks
- 8.48% alc./vol. (8.48° proof)
- 12.8 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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