I tested this Suze Sour cocktail with both a botanical (lighter juniper) gin and a lovely bourbon whiskey at 95 proof. Both lime juice and lemon juice worked beautifully with gin as the base spirit.īecause Suze has so much bitterness in it as a French aperitif, you won’t need to add any additional bitters to this cocktail. The bright notes from the fresh pineapple syrup tied the sweetness of the bourbon to the citrus notes from the Suze.įor the sour element, I chose lemon over lime as it worked much better with whiskey. It was the right choice, far better than other suggestions to use agave syrup. It smells as if you’re in a kitchen where someone’s just peeled an orange or lemon.īut when it came to simple syrup, I played with adding citrus in the form of pineapple syrup (made from fresh pineapple syrup, not cooked pineapple syrup). The citrus notes coming off a glass of Suze are no joke – they hide just behind those woody, bitter aromas. To create this sour, I wanted to use egg white (or aquafaba) to tame some of the aggressive bitterness. I pour a bit over ice and ice soda water to see how dilution and lower temperatures tame some of that herbaceous woodiness. To get an idea of its basic taste, I treat it like a bitter. The flavor is deeply bitter, pungent, and earthy, but also sweet. It tastes the way it smells after you’ve spent a few hours trimming bushes and vegetation in your yard. Suze liqueur tastes of gentian – an ingredient used in making bitters. Ever since I describe any cocktail with Suze with that in mind. When we asked the mixologist to tell us about what went into the cocktail, he described Suze as adding a “bit of anger. Years ago, I had a great cocktail at 21c’s Proof on Main restaurant in Louisville at a Willett bourbon dinner. I joke that Suze gentian liqueur tastes like anger. Once the gentian is harvested, it’s macerated in barrels for a year, then the gentian juice is pressed, distilled, and combined with their secret floral bouquet and bottled in the South of France.
And the company combines both wild and cultivated gentian into the spirit. Gentian takes between 20 and 30 years to reach maturity. After its first gold award in 1889 at the Word’s Fair in Paris, the french gentian liqueur has continued to grow in popularity, and the company frequently creates specialty bottles designed by famous French artists and personalities. It’s named after the creator’s stepsister, Suzanne Jaspart. Like many bitter liqueurs, the exact ingredients are a secret, but you can taste bitterness and bright citrus notes as well. The spirit is distilled with 15-year-old gentian roots and a secret aromatic bouquet. Suze is a French gentian liqueur first sold in 1889 by Fernand Moureaux. (Post may contain affiliate links.) What is Suze?
It’s sweet, but that spice and hint of bitterness coat the tongue, making it an intriguing cocktail I had stolen from my hand all evening. The bitterness compels you to keep drinking – just to check. Add ice, shake hard and strain into glass over fresh ice.This Suze Sour, with its cheery yellow color, balances sweet citrus and bitter herbaceous notes in a tangy and bitter sour.
Take a bourbon, add some lemon, bitters and egg white and you my friend have a delightful drink packed with flavour! INGREDIENTS 60mL Lyre's American Malt 30mL lemon Juice 15mL white sugar syrup (1:1) 15mL egg white / aquafaba OR 4 drops foaming agent 2 dashes aromatic bitters METHOD: Dry shake all the ingredients briefly. This is a concoction for those who like things a little sour, but always with a cherry on top.
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