No alcohol
Medium
Boozy
Saucy Sue
Measurements in:
Serves:
| 1 fl oz | Calvados / apple brandy / straight applejack |
| 1 fl oz | Cognac (brandy) |
| 1/6 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1 dash | La Fée Parisienne absinthe |
How to make
Glass
Photographed in an UB Nick and Nora Gold 6oz
Prepare
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of orange zest twist.
Method
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish
- EXPRESS orange zest twist over the cocktail and use as garnish.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Saucy Sue contains 154 calories
Alcohol content:
- 1.4 standard drinks
- 31% alc./vol. (62° proof)
- 20.3 grams of pure alcohol
History
This "exhumed classic" was brought to our attention by Jason E. Clapham and originally appeared in Harry Craddock's 1930 Savoy Cocktail Book.
SAUCY SUE COCKTAIL.
Harry Craddock, 1930
1 Dash Apricot Brandy.
1 Dash Absinthe.
½ Calvados.
½ Brandy.
Stir well and squeeze orange peel on top.
This cocktail is eponymously named after a British filly racehorse famed for winning both the 1000 Guineas at Newmarket and The Oaks at Epsom Downs Racecourse. She raced between July 1924 and October 1925 winning eight of her ten races.
Review
Sue may not be particularly saucy, but she certainly has spirit – equal parts calvados and cognac with the merest splash of apricot liqueur and a dash of absinthe.
Variations/similar cocktails
Gallery
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion
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