Suzette au Bal

Suzette au Bal is an elegant, low-ABV sour named after a French song about a summer romance. The cocktail is dry and lightly bitter, relying on a heavy pour of Suze gentian liqueur shaken with delicate Poire William pear liqueur, fresh lemon juice, simple syrup, and egg white for a velvety texture. A deliberate splash of mezcal acts as a subtle modifier, adding a faint, earthy smokiness that perfectly complements the rich pear fruit and root-forward bitterness.

Ingredients:

• 30 ml Gentian liqueur (e.g. Suze, Salers etc)

• 15 ml Giffard Poire William liqueur

• 10 ml Del Maguey Vida Clásico Mezcal

• 20 ml Lemon juice (freshly squeezed)

• 10 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)

• 15 ml Egg white (pasteurised) or Vegg White vegan egg white alternative

Instructions:

• Select and pre-chill an old-fashioned glass

• Prepare a garnish of a pear slice (dehydrated).

• Shake all ingredients with ice and strain back into the shaker.

• Dry shake (without ice) to emulsify.

• Fine strain into an ice-filled glass.

• Garnish with pear slice.

Attribution:
Recipe: Leo Robitschek, New York, Winter 2009.
Photo: Difford’s Guide
Origin: Difford’s Guide