La Petite Bouche

Rate this recipe (3 ratings)

Ingredients

Barware

Highball
Measuring jigger
Mixing glass
Bar spoon

Flavour Profile

Gentle
Boozy
Sweet
Sour

Times, Seasons & Occasions

Bartender

La Petite Bouche image

Serve in

Highball

Garnish:

White grapefruit wedge squeezed and dropped in drink as garnish

How to make:

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

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Suze gentian liqueur
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Bacardi Carta Blanca light rum
3 dash Angostura Orange Bitters
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Mediterranean tonic water

Comment:

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

Origin:

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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