Pelé

1 1⁄2 oz Framboise
1 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • So sweet and fruity, this drink may not win credibility points with the bitterloving cocktailians, but it's well crafted & undeniably tasty. Edit: realized I used framboise liqueur, not framboise brandy. — ★★★★★
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La Goulue

1 3⁄8 oz Calvados
1⁄2 oz Suze
1⁄2 oz Byrrh
1 t Absinthe
1 twst Orange peel
Instructions

Stir and strain into chilled coupe. Garnish with an Orange twist.

Notes

"Le Byrrh est un délicieux apéritif à base de vin originaire de Thuir, près de Perpignan."

Translation: "Byrrh is a delicious aperitif wine originating in Thuir, near Perpignan."

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Julien Escot, Paris, France
Source reference

Cocktails & Recettes Cultissimes: Suze

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Such a French drink. Lovely for spring, summer. — ★★★★
  • Superb way to Uze your Suze.
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laerm commented on 5/26/2018:

Not a lot of cocktails where Suze is just kinda happily hanging out in the background. Well done.

Fond de Culotte

1 2⁄3 oz Suze
2⁄3 oz Cassis
1 twst Lemon peel
Instructions

Build in a ice-filled rocks glass. Stir. Lemon twist.

History

This drink was accompanied in the 1930 slogan of the brand: il ne "s'use qu'assis!" (Suze-Cassis)

Literal translation "It wears seated!"

Yields Drink
Year
1930
Authenticity
Authentic recipe
Source reference

Cocktails & Recettes Cultissimes: Suze

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • As weird as you think. Better than you think.
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Tucker commented on 10/20/2014:

Made with Finger Lakes Distilling cassis. Light and really good. Tastes like a funky sweet vermouth.

Ajvan commented on 12/19/2024:

Good balance of sweet and savory.

Bitter Spritz

7⁄8 oz Suze
7⁄8 oz Bianco Vermouth
3 2⁄3 oz Champagne
1 wdg Lemon (squeeze & discard)
1 sli Lemon (for garnish)
Instructions

Build in a ice-filled wine glass. Squeeze a lemon wedge/discard. Light stir and garnish with a Lemon wheel.

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Julien Escot, Paris, France
Source reference

Cocktails & Recettes Cultissimes: Suze

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Brown Bomber (Julien Escot Variation)

1 2⁄3 oz Bourbon
2⁄3 oz Byrrh
1⁄2 oz Suze
1 twst Lemon peel
Instructions

Stir. Strain into chilled coupe. Garnish with a Lemon twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Julien Escot, Paris, France
Source reference

Cocktails & Recettes Cultissimes: Suze

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Experiment with cranking the bourbon up.
  • A little on the sweet side. I'm not sure i'd do this one again. Maybe I just wasn't in the mood for it.
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  • Left Hand — Bourbon, Sweet vermouth, Campari, Bitters, Maraschino cherry
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La Tour Eiffel

1 3⁄8 oz Cognac
1⁄2 oz Curaçao
1⁄2 oz Suze
1 rinse Absinthe
1 twst Lemon peel
Instructions

Stir. Strain into absinthe-rinsed coupe. Lemon twist

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Julien Escot, Paris, France
Source reference

Cocktails & Recettes Cultissimes: Suze

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Made with Amer Sauvage. “Savagely” bitter on the first sip but enjoyable thereafter. Very sweet-then-bitter.
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King of Spain

1 1⁄2 oz Palo Cortado Sherry
1⁄2 oz Mezcal
1 t Crème de Cacao
2 ds Grapefruit bitters
2 sli Grapefruit (as garnish)
Instructions

Stir, strain, crushed ice, garnish.

Notes

Aperitif version of the Old Alhambra.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Source reference

http://www.youtube.com/watch?v=0qdM8WdTfH4

Curator rating
Not yet rated
Average rating
Not yet rated
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Ango Flip

1 1⁄2 oz Bitters, Angostura
3⁄4 oz Averna
3⁄4 oz Ramazzotti
1⁄2 oz Simple syrup (2:1)
1 Whole egg
Instructions

Combine all ingredients in mixing tin, add ice, shake very vigorously. Single strain into cheater tin, dump ice from large tin. Seal again and shake without ice vigorously again, pour into stemmed glass.

Notes

Courtesy of Parlour bar (Borough) in Minneapolis.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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No similar cocktails found.

Bittered Gimlet

2 oz Gin, Bombay Sapphire
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
2 ds Bitters, Bittercube Jamaican #1
Instructions

Shake. Strain.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://bittercube.com/recipes/?r=51

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Zachary Pearson commented on 9/24/2014:

Curated this slightly - added source citation. This is a minor variation on a modern "anti-Roses" Gimlet.

Thanks,

Zachary

Ernest the Aviator

2 oz Light rum
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Maraschino Liqueur
1⁄2 oz Lime juice
1⁄4 oz Falernum, Velvet Falernum
10 dr Bitters, Bittermens Boston Bittahs
1 twst Lime peel
Instructions

Add ingredients to shaker. Add ice and shake until the outside frosts. Double strain. Lime twist garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Source reference

http://drinkstraightup.com/2013/04/04/ernest-the-aviator/

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
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Zachary Pearson commented on 9/24/2014:

Curated this slightly. Rewrote instructions to avoid copyright. Clarified date and added source citation.

Thanks,

Zachary

flickerdart commented on 3/23/2021:

Used grapefruit bitters instead of the Boston and a lemon peel instead of lime. It's great - kind of reminds me of a limoncello or a 20th Century - but you really really really need that peel to cut through the sweetness and maraschino. 

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