Suzette au Bal (Suzette at the Ball)

Rating: 3.5 out of 5.

Dance like no one is watching!

A revisited drink.
Suzette au Bal (Suzette at the Ball)
Recipe by Alexandre Girard, La Queue du Coq, Annecy, France.

This drink, very Suze forward, goes along with my liqueur and aperitif forward cocktails, I’ve had a bit of a thing for lately.

Suze is a French apéritif made from gentian, an aromatic plant used as a bittering agent in a whole cluster of French digestifs. It tastes verdantly herbal, like liquid dandelion greens, but it also offers citric tones, like pomelo or another perfumed citrus. Not acidic, like a lemon nor a lime would, though.

30ml Suze
15ml Poire William Liqueur- again I used Grey Goose Pear Vodka
10ml Jove Mezcal- I used Verde Momento this time.
20ml Fresh Lemon Juice
10ml Simple Syrup 2:1
15ml Egg White- a simple rule is an egg white is about 30ml, and I made multiple at once.

Shake all ingredients together with ice, and strain back into shaker. Dry shake (without ice) and strain into an ice filled glass.

Garnish
Dehydrated pear slice – this time I used a dried lime wheel. I don’t stock dried pear often.

A delightful drink that highlights this lovely apéritif beautifully.

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