#suze

[friedphotographybeautynickel]

l'

[detournementsmineurs]

Période alcools Vintage ^^)

[graffitilegends]

Suzeeism by: Suze Wild boys 2026

[aigle-suisse]

Chateau de Suze la Rousse par Rémi Avignon

[thecrowsbar]

White Negroni

So, having opened my bottle of Lillet Blanc yesterday, the race is on to use enough of it before it goes bad for me not to feel wasteful. And, as such: white negroni.

1 oz dry gin (No. 3 London Dry)

1 oz Suze

1 oz Lillet Blanc

Build in glass over ice and stir.

I've said it before, but I must emphasize that while I do actually enjoy Suze, it is the world's worst mixer due to its sheer power. You put an appreciable quantity of Suze in anything, you are essentially just drinking Suze. So it goes here. You can taste some of the finer notes of the Lillet underneath, but you have to go looking for them.

Recipe taken from:

White Negroni Cocktail Recipe

Discover how to make a White Negroni using Gin, Gentian liqueur and Aromatized wine in just 5 easy to follow steps

[1mnobodywhoareyou]

Suze standing up for Gage

Suze, 2023 Starring Michaela Watkins & Charlie Gillespie

[thecrowsbar]

(Bastardized) Alpine Negroni

Sometimes you do your best with substitutions. Sometimes your best is really bad.

I had most of the ingredients for this out already from the last recipe, and well, it's pretty close to the Kentucky Derby so my creme de menthe has earned its once-yearly migration out of the most haunted recesses of my cabinets, and, lacking the cream for a Grasshopper, this seemed like a good idea at the time.

1 oz gin (Bombay Sapphire)

3/4 oz Suze

3/4 oz Cocchi Americano

1/2 oz genepi (subbed Yellow Chartreuse)

1/6 oz white creme de menthe (subbed Drillaud's green creme de menthe, which is the wrong color and sucks, but nobody can make me buy two bottles of creme de menthe)

3 dashes lemon bitters (subbed Bittermens Grapefruit)

3 drops saline solution (got it out but then, whoops, I forgot)

Build in glass, stir, serve with large ice cube.

Clearly not my finest work. This cocktail begs for death. The green creme de menthe gave it a Midori-esque color (speaking of bottles I never use!) as a reminder of my failings.

But the flavor's the biggest disappointment. You do something like this, you want to be punished for it. But no. Damn thing just tastes of Suze! It's a complicated way to start with Suze and then end back at Suze! That's the problem with the stuff, despite me enjoying the taste. You put Suze in anything, it grey goos that cocktail into Suze.

With all apologies to:

Alpine Negroni Cocktail Recipe

Discover how to make an Alpine Negroni using Gin, Gentian liqueur, Americano bianco, Génépi liqueur (+ 3 more) in just 5 easy to follow step

[thecrowsbar]

Haystack

So, I was having a thought I'm sure every single person on this planet has a couple times a week. 'Gee, I really like Suze but don't use it in much'. The Haystack is here to try and fix that, with a fairly odd-looking recipe.

1 oz bourbon (Wild Turkey 101)

5/6 oz Suze

1/2 oz apricot brandy (Giffard Abricot du Roussillon)

1/2 oz lemon juice (fresh)

Shake with ice, strain, serve up.

I was surprised by this one; I hadn't imagined a world where Suze and apricot brandy go well together. This is a drink with a beautiful, deep body, and a touch of sweetness before the lingering gentian bitterness of Suze.

A small note: invest in a bottle of GOOD apricot brandy. The Giffard is my favorite, but Rothman & Winter makes a quality one as well. Stuff like Jacquin's and Drillard's is essentially chemical slurry, while the real bottles are spectacular. And used more often than you'd think.

Recipe taken from:

Haystack Cocktail Recipe

Discover how to make a Haystack Cocktail using Bourbon whiskey, Gentian liqueur, Apricot liqueur and Lemon juice in just 4 easy to follow st