Garnish:
Garnish with a twist of lemon peel expressed over the drink and dropped in to it.
How to make:
Stir all the ingredients with ice to chill and add some dilution, then fine strain into a stemmed cocktail glass.
Alternatively, stir and strain into a rocks glass over a single large ice cube.
| 30 ml | Monkey 47 gin |
| 30 ml | Dolin Rouge Vermouth de Chambery |
| 30 ml | Suze gentian liqueur |
Notes:
This can be served straight up or on the rocks. If served straight up then I recommend a stemmed glass, such as a Nick and Nora glass or coupe glass, to avoid warming the drink whilst holding the glass.
Origin:
A friend and I were experimenting with replacing one ingredient of a Negroni and using different options for the other two.
Nutrition:
One serving of Monkey Suzey contains 160 calories.
