Suze, Sans Banshees

This week, with Vesta still away on vacation, we bring you one of our earliest recorded episodes, a wonderful discussion of Suze, the iconic yellow gentian (yes, we did eventually learn how to pronounce gentian correctly) liqueur that has been a hallmark of Parisian Cafes for over a century.

Cocktails discussed:

La Américaine:

3/4 oz. Pineau de Charentes

3/4 oz. Suze

Soda Water

Combine the Pineau and Suze in a highball glass with ice, and stir to combine. Fill glass with fresh ice and top with soda water. Garnish with a slice of grapefruit, and serve.

Crown Heights:

1 oz. Poitin

1 oz. Bols 100% Malt Genever

1 oz. dry vermouth

1/2 oz. Suze liqueur

1 barspoon Maraska maraschino liqueur

3 dashes pomelo bitters (or yuzu bitters)

Based on the recipe by Masahiro Urushido, as published in The Japanese Art of the Cocktail

Combine all ingredients in a mixing glass with ice, and stir until chilled. Strain into a chilled Nick & Nora glass. Garnish with a orange twist.