3⁄4 oz Suze
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
Instructions

Shake, strain into a coupe.

Notes

Amazed by the industry sour recipe of the website, having a drink in Barlone bar, a place we used to go for cheap nights, i talked to the barman about the recipe.
Intrigued he wanted to try but had no fernet and switch for what he had on hand: Suze.

With very good Result.
The mix was balanced and savoury with strong flavors without chartreuse overpowering.

Cocktail summary
Year
2019
Is an
altered recipe
Reference

Barlone bar, France, Paris

Curator
Not yet rated
Average
4.5 stars
(13 ratings)
YieldsDrink
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From other users
  • Gentian candy — ★★★★★
  • Good - those who like bitter cocktails will particularly enjoy this. I've tried this adding some saline and fresh ginger both I feel enhance it. — ★★★★
  • 4.5 if I could. Fantastic, though a little sweet. might go lighter on the simple next time. — ★★★★
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Comments

I swapped little by little the simple syrup, because in fact the drink do not need it.

I also moved to lime juice instead of lemon and have it shaken instead of stirred.

Seems it's even better like that.


I've removed the simple (not necessary)  and replaced lemon juice for lime.

I really think it is a better version of the drink.


Tried the three parts, equal parts version as now listed (lime, no simple).  Balanced & herbaceous with a moderately bitter finish; the 'treuse and Suze play off each other quite nicely.  Pretty small with 3/4 oz across the board, I'd either go 1/2 oz each for a composed shot or 1 oz each for a (smallish) sour cocktail.


I've been working on milk clarifying cocktails like punch. If you warmed an ounce of milk in a small pitcher then poured the ingredients in, it would curdle. Strain that through a damp Chemex filter in the refrigerator for a couple of hours and it's not only stable but it does cool things to flavors and textures.  Thanks,  Zachary