25 December 2021: Suzy's Hanky

This cocktail comes from David Lebovitz’s most recent book, Drinking French and was a perfect cocktail for our weather-impacted Christmas Day not-so-much-of-a-gathering. Deliciously orange-y, spicy, and (my personal favorite) based on a juniper forward gin from South Hollow Spirits in North Truro, MA (gifted to me by our son and daughter-in-law), it brought together a great blending of Suze, Cointreau, and sweet vermouth.

Ingredients

• 1 1/2 oz. London-style gin

• 1 oz. sweet vermouth

• 1/2 oz. Suze

• 1/2 oz. Grand Marnier, Cointreau, or Triple Sec (we used Cointreau)

• Orange twist and spring of fresh thyme for garnish

Add the gin, vermouth, Suze and (in our case) Cointreau to a cocktail mixing glass. Fill with ice and stir until well-chilled. Strain into a chilled coupe glass. Hold the orange twist over the top of the drink and twist it to release the oils from the peel into the drink. Drop the orange twist into the glass and garnish with the thyme sprig floating on top.

12 December 2021: A White Negroni

I admit it: I love Negroni cocktails. The lovely orange-bitterness of a Negroni makes me think of summer and outdoor dining. However, it’s neither outdoor dining weather nor summer here in New England, so we adjust.

This cocktail was a find because I was fascinated by a bottle of Suze, bought it, and needed to use it. Beside being a lovely, smooth take on Negroni, it is a beautifully electric golden color. Yum!

White Negroni (Bon Appetit)

Ingredients (one cocktail):

• 1½ ounces gin (I like juniper forward gins like Tanquery)

• 1½ ounces Lillet Blanc (accept no substitutes)

• ½ ounce Suze liqueur (some bar recipes up this to 3/4 oz)

• Lemon twist (for serving)

Preparation

Combine gin, Lillet, and Suze in an old-fashioned glass filled with ice and stir until very cold, about 30 seconds. Garnish with a lemon twist.